Pumpkin Cream Cheese Pancakes



1/4 cup all-purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1 tablespoon brown sugar
1/4 cup canned pumpkin
1/4 cup half and half
1/2 tsp vanilla
1 teaspoon melted butter
1 egg, separated

Cream cheese mixture:

1 oz cream cheese, room temperature
1 1/2 tsp sugar
1/8 tsp vanilla

Whisk together first six ingredients. Whisk together sugar, pumpkin puree, half and half, vanilla, butter, and egg yolk. Whip egg white to soft peak. Combine flour mixture with pumpkin mixture. Fold in egg whites.

Preheat skillet to medium- low. Combine cream cheese filling ingredients and mix until smooth.  Add a pat of butter to the pan, and when it’s foaming, pour pancakes on (I use a cupcake scoop for this).  Add a dollop of cream cheese mixture to each pancake.  When the pancakes starts to form bubbles, takes about 1 -2 minutes, flip and cook for an additional 30 seconds to 1 minute until set.

Serve with maple syrup – I like Highland Sugarworks Grade A Dark Amber.


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