When the fall season arrives, I’m in heaven. This is my favorite time of year, especially for food. These Pumpkin Cheesecake Pancakes With Cinnamon Butter will take you to a place you’ll never want to leave. You know I’m a big fan of taking a little help from the grocery store whenever I can.
Cream cheese emulsion is an ingredient you can find at any baking supply store or online. This is an extract made from water instead of alcohol giving you the flavor of cream cheese without actually adding cream cheese, and it’s gluten-free. Next, add 1 to 2 drops of cream cheese emulsion.
Prep Time: 20 minutes
Inactive Prep Time: 2 hours
Cook time: 20 minutes
Total Time: 40 minutes
Yields: 2 to 4 servings
Equipment: 12-inch sautépan, 2 large mixing bowls, rubber spatula
Pumpkin Spice Blend:
1/3 cup of ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground allspice
Tip: Store spice blend in an airtight container in a cool dry place for future use.
2 1/2 cups pancake mix (favorite box mix)
Pinch of Kosher salt
1 tablespoon pumpkin spice blend
1/2 cup whole milk ricotta cheese, room temperature
1/2 cup pure pumpkin purée
1 tablespoon pure vanilla extract
1 to 2 drops of cream cheese emulsion
1 1/4 cups of water
1/2 stick (4 tablespoons) of butter, unsalted
Tip: Make the *compound butter in advance by 2 hours.
Preheat oven to 200-degrees F.
To make a quick flavored butter add 1 tablespoon of cinnamon sugar and half a stick of softened butter. Mix to combine then transfer the *compound butter onto plastic wrap. Form the butter into a log, twist the ends tight. Chill for 2 hours before slicing.
Start by adding 2 1/2 cups (your favorite box mix) pancake mix to a large mixing bowl. Add pumpkin spice blend and Kosher salt, whisk to combine.
In a separate mixing bowl, ricotta cheese, pumpkin puree, pure vanilla extract, water, and 1 to 2 drops of *cream cheese emulsion.
Next, slowly add the dry ingredients to the wet ingredients, mix until the batter just comes together. DO NOT overmix. Set the bowl aside while preparing the non-stick pan.
Preheat a large sautépan (or griddle) on medium heat. Once the pan is hot lower the heat to medium-low, wait about 2 minutes. Next, add 1 tablespoon of butter.
Swish the butter around until it has completely coated the bottom of the pan. Using a 1/4 cup full (or a ladle equivalent) of batter at a time to the pan.
Allow the pancake(s) to cook properly. Do Not rush or flip too early. Let the under-side cook to a beautiful golden brown in color. When bubbles start forming on top and around the surface (batter side), they’re ready to flip. This process takes about 5 to 6 minutes, times may vary slightly.
Repeat this process adding an additional tablespoon of butter, to the pan, for each pancake you make or until all the batter is finished.
To serve, place three pancakes on a serving plate, top with my cinnamon-sugar butter and real maple syrup. There you have it my Pumpkin Cheesecake Pancakes With Cinnamon Butter
NOTE: It’s always a good idea to make a tester pancake first so you know exactly what temperature the pan needs to be set on. This also gives the pan a chance to heat up evenly. After the small tester pancake is complete, start with the actual pancakes you are going to be serving.
Note: While making the remainder of the pancakes, place the pancakes on a baking sheet into the oven to keep warm. Also, use REAL maple syrup, it makes a big difference.
*Compound butter is butter mixed with savory or sweet ingredients.
*Cream cheese emulsion is an ingredient you can find at any baking supply store or online. This is an extract made from water instead of alcohol giving you the flavor of cream cheese without actually adding cream cheese, and it’s gluten-free.