Pumpkin Pie Stuffed Pancakes
I know, another pumpkin recipe. But I feel like I am allowed to be slightly obsessed with pumpkin this time of year, as is everyone else. I haven’t made pancakes in a while, and I had buttermilk I had to use up so woke up this weekend determined to make these. Originally I was going to make pumpkin pancakes with chocolate chips (Mark’s favorite), but I decided there was not enough pumpkin in these. That’s when I came up with the stuffed with “pumpkin pie” idea with the leftover pumpkin puree. I still made Mark’s with chocolate chips topped with maple syrup, but mine were regular pumpkin pancakes topped with nutella. I think mine was better.
This pumpkin filling would also be great with crepes. I think I may just try that for tomorrow’s breakfast! Update: I tried this crepe recipe with the leftover pumpkin filling…to die for! Even better than the pancakes, in my opinion.
Pumpkin Pancake Ingredients:
- 2 c. flour, sifter,
- 3 tbsp powdered sugar, sifted
- 1 tsp baking powder, sifted
- 1/2 tsp baking soda, sifted
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp pumpkin spice (or nutmeg)
- 1 c. buttermilk
- 3/4 c. pumpkin puree
- 3/4 c. club soda
- 2 eggs, at room temperature and lightly whisked
- 1 tsp vanilla
- Semi sweet chocolate chips (optional)
- Toppings: nutella or maple syrup (optional: nuts, whipped cream)
Directions: combine wet ingredients and dry ingredients in separate bowls. Combine the two GENTLY and let sit for about 10 minutes. On buttered or oiled griddle pour 1/4 c. batter and lightly spread out. Cook on med heat, flip and cook all the way thorough.
Pumpkin Pie Filling Ingredients:
- 1/4 c. cream cheese
- 2/3 c. pumpkin puree
- 1/4 c. cool whip
- 2 tbsp brown sugar
- Cinnamon + pumpkin spice
Directions: Combine until smooth and creamy. Spoon 1/4 c. in between 2 pancakes and top with a layer of nutella OR maple syrup.