Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

My Pumpkin Cheesecake Pancakes With Cinnamon Butter

on October 7, 2014

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I don’t know about you, but once October and the fall season starts, I’m in heaven. This is my favorite time of year, especially for food. These pancakes will take you to a place you will never want to leave. Now you know that I’m a big fan of taking a little help from the grocery store whenever I can.

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To make these I add 2-1/2 cups of my favorite pancake box mix to a large mixing bowl. To that I add 1/2 a cup of ricotta cheese, 1/2 a cup of pure pumpkin puree, 1 tablespoon of pure vanilla extract, 1-1/4 cups of water, and 1 tablespoon of a pumpkin spice blend. This is my own blend (recipe below) that I make during the holidays, because I tend to use it more often, however; they have pumpkin spice ready available at most grocery stores.

For my pumpkin spice recipe:

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

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Next I add 1-2 drops of the cream cheese emulsion, which is just an extract made from water instead of alcohol. It gives you the flavor of cream cheese without actually adding cream cheese and it’s Gluten-free.  You can get this at any baking supply shop. I just mix all these ingredients together. Do not over mix. Have a non-stick saute pan ready and heated with a light spray of non-stick cooking spray and ladle in the pancake batter. I do one at a time.

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While these pancakes are working, I make a quick flavored butter with 1 tablespoon of cinnamon sugar and 1/2 a stick of softened unsalted butter mix those together wrap in plastic and refrigerate.

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So that’s it. I promise you, that these pancakes will be a hit in your family like they are in mine. I serve them with a small scoop of the cinnamon butter and real good maple syrup.

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