Nothing is better than a stack of perfect pancakes for Sunday Brunch! Well, making Pumpkin Cheesecake pancakes topped with a butterscotch maple sauce is about as perfect as it can get!
Your whole family will love these amazing pancakes. They can top them with whatever they like. My hubby only puts butter on his. My son, on the other hand, puts it all on- the sauce, the chocolate chips and the whipped cream! The sweeter the better.
The best part of these pancakes is the cheesecake flavor! Even if you don’t like Pumpkin Spice as much, you’ll love these anyway!
Be sure to check out all our other Pumpkin Sweets and treats HERE!
Ingredients:
Pumpkin Pancakes:
1 1/2 cup all purpose flour
2 Tbsp. granualted sugar
1/3 cup pumpkin puree
1 1/4 cup whole milk
1 egg room temp
1 tbsp. oil
3 tsp. baking powder
3/4 tsp. cinnamon
3/4 tsp. pumpkin pie spice
Cheesecake filling:
1 8 oz. package cream cheese
1/4 cup sour cream
1/4 cup butterscotch syrup
Butterscotch caramel sauce:
1/2 cup brown sugar
1/2 cup maple syrup
1 stick unsweetened butter
1/2 tsp. salt
1/2 cup heavy cream
Garnish:
Pecans, chocolate chips, butterscotch chips
Directions:
Prepare your Butterscotch caramel sauce first.
In a small sauce pan add your brown sugar, butter, maple syrup. Heat on medium until the butter is melted.
Turn your heat to high and allow to boil for 4 minutes.
Remove from the heat.
Add your heavy cream and salt. Stir to combine. Set to the side.
In a large bowl add the flour, sugar, baking powder, and spices. Whisk to combine.
In a separate bowl, add the milk, pumpkin puree, egg, and oil. Stir to combine.
Add the pumpkin mixture into the flour mixture. Stir until combined.
Turn your stove to medium.
Spray your pan with a non-stick baking spray.
Pour by 1/4 cup onto hot pan.
Prepare cheesecake filling.
Add all ingredients into a small bowl whip until combined.
Layer pancakes with cheesecake filling.
Top with pecans, butterscotch maple sauce, and fresh whip cream.
Happy Brunching!
