When the fall season arrives, I’m in heaven. This is my favorite time of year, especially when it comes to food. These Pumpkin Cheesecake Pancakes with Cinnamon Butter will take you somewhere 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 extract is 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: 2 hours 40 minutes
Yields: 2 to 4 servings
Equipment: 12-inch sautépan, 2 large mixing bowls, rubber spatula, chef’s knife, cutting board
Ingredients for the 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
Ingredients for the Pumpkin Pancakes:
2 1/2 cups pancake mix (favorite box mix)
1 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 (extract)
1 1/4 cups of water
1/2 stick (4 tablespoons) of butter, unsalted
Instructions:
Preheat oven to 200°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, and 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, and whisk to combine.
In a separate mixing bowl, combine 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, and mix until the batter comes together. DO NOT overmix. Set the bowl aside while you prepare the nonstick pan.
Preheat a large sauté pan (or griddle) over medium heat. Once the pan is hot, lower the heat to medium-low, and wait about 2 minutes. Next, add 1 tablespoon of butter.
Swish the butter around until it has completely coated the bottom of the pan. Use 1/4 cup (or a ladleful) of batter.
Allow the pancake(s) to cook properly. Do not rush or flip too early. Let the underside cook to a beautiful golden brown. 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 the process, adding a tablespoon of butter to the pan for each pancake or until all the batter is finished.
To serve, place three pancakes on a serving plate, and top with my cinnamon-sugar butter and real maple syrup.
There you have it: my Pumpkin Cheesecake Pancakes with Cinnamon Butter.
Notes:
1) It’s always a good idea to make a tester pancake first, so you know exactly what temperature the pan needs to be set to. This also gives the pan time to heat up evenly. After the small tester pancake is complete, start the actual pancakes.
2) Store the spice blend in an airtight container in a cool, dry place for future use.
3) Make the *compound butter in advance by 2 hours.
4) While making the remainder of the pancakes, place the pancakes on a baking sheet in the oven to keep warm. Also, use REAL maple syrup; it makes a big difference.
5) *Compound butter is butter mixed with savory or sweet ingredients.
6) *Cream cheese emulsion is an ingredient you can find at any baking supply store or online. This extract is made with water instead of alcohol, giving you the cream cheese flavor without adding cream cheese, and it’s gluten-free.
7) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.
Pumpkin Cheesecake Pancakes With Cinnamon Butter
Ingredients
- Ingredients for the Pumpkin Spice Blend:
- 1/3 cup ground cinnamon
- 1 tbsp ground ginger
- 1 tbsp ground nutmeg
- 1 1/2 tsps ground cloves
- 1 1/2 tsps ground allspice
- Ingredients for the Pumpkin Pancakes:
- 2 1/2 cups pancake mix Favorite box mix
- 1 pinch kosher salt
- 1 tbsp pumpkin spice blend
- 1/2 cup whole milk ricotta cheese Room temperature
- 1/2 cup pure pumpkin purée
- 1 tbsp pure vanilla extract
- 1 to 2 drops cream cheese emulsion (Extract)
- 1 1/4 cups water
- 4 tbsps butter Unsalted
Instructions
- Preheat oven to 200°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, and 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, and whisk to combine.In a separate mixing bowl, combine 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, and mix until the batter comes together. DO NOT overmix. Set the bowl aside while you prepare the nonstick pan.Preheat a large sauté pan (or griddle) over medium heat. Once the pan is hot, lower the heat to medium-low, and wait about 2 minutes. Next, add 1 tablespoon of butter.Swish the butter around until it has completely coated the bottom of the pan. Use 1/4 cup (or a ladleful) of batter.Allow the pancake(s) to cook properly. Do not rush or flip too early. Let the underside cook to a beautiful golden brown. 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 the process, adding a tablespoon of butter to the pan for each pancake or until all the batter is finished.To serve, place three pancakes on a serving plate, and top with my cinnamon-sugar butter and real maple syrup.There you have it: my Pumpkin Cheesecake Pancakes with Cinnamon Butter.
Notes
1) It's always a good idea to make a tester pancake first, so you know exactly what temperature the pan needs to be set to. This also gives the pan time to heat up evenly. After the small tester pancake is complete, start the actual pancakes.
2) Store the spice blend in an airtight container in a cool, dry place for future use.
3) Make the *compound butter in advance by 2 hours.
4) While making the remainder of the pancakes, place the pancakes on a baking sheet in the oven to keep warm. Also, use REAL maple syrup; it makes a big difference.
5) *Compound butter is butter mixed with savory or sweet ingredients.
6) *Cream cheese emulsion is an ingredient you can find at any baking supply store or online. This extract is made with water instead of alcohol, giving you the cream cheese flavor without adding cream cheese, and it's gluten-free.
7) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.https://lindalouhamel.com/2016/06/13/lemon-ricotta-pancakes/
