When we head into special times like Halloween, we love to experiment with flavors.
That is why we have brought you this recipe for Pumpkin cheesecake pancakes w / a butterscotch maple sauce, so you can surprise your family.
Learn how to prepare the Pumpkin cheesecake pancakes w / a butterscotch maple sauce here with us, you won’t regret it.
Ingredients:
Pumpkin Pancakes:
1 1/2 cup all-purpose flour
2 tbsp Sugar (Granulated)
1/3 cup Pumpkin Puree
1 1/4 cup Whole Milk
1 Egg (Room Temp)
1 tbsp Oil
3 tsp Baking Powder
3/4 tsp Cinnamon
3/4 tsp Pumpkin Pie Spice
Cheesecake filling:
1 Package Cream Cheese
1/4 cup Sour Cream
1/4 cup Butterscotch Syrup
Butterscotch caramel sauce:
1/2 cup Brown sugar
1/2 cup Maple syrup
1 stick Unsweetened butter
1/2 tsp Salt
1/2 cup Heavy cream
Garnish:
Pecans, chocolate chips, butterscotch chips
Directions:
Step 1. Prepare your Butterscotch caramel sauce first.
Step 2. In a small saucepan add your brown sugar, butter, maple syrup.
Step 3. Heat on medium until the butter is melted. Turn your heat to high and allow to boil for 4 minutes. Remove from the heat.
Step 4. Add your heavy cream and salt. Stir to combine. Set to the side.
Step 5. In a large bowl add the flour, sugar, baking powder, and spices. Whisk to combine.
Step 6. In a separate bowl, add the milk, pumpkin puree, egg, and oil. Stir to combine.
Step 7. Add the pumpkin mixture into the flour mixture. Stir until combined.
Step 8. Turn your stove to medium. Spray your pan with a non-stick baking spray.
Step 9. Pour by 1/4 cup onto hot pan. Prepare cheesecake filling.
Step 10. Add all ingredients into a small bowl whip until combined. Layer pancakes with cheesecake filling.
Step 11. Top with pecans, butterscotch maple sauce, and fresh whip cream.
Pumpkin cheesecake pancakes w/ a butterscotch maple sauce
Ingredients
Pumpkin Pancakes
- 1 1/2 cup all purpose flour
- 2 tbsp Sugar Granualted
- 1/3 cup Pumpkin Puree
- 1 1/4 cup Whole Milk
- 1 Egg Room Temp
- 1 tbsp Oil
- 3 tsp Baking Powder
- 3/4 tsp Cinnamon
- 3/4 tsp Pumpkin Pie Spice
Cheesecake filling:
- 1 Package Cream Cheese
- 1/4 cup Sour Cream
- 1/4 cup Butterscotch Syrup
Butterscotch caramel sauce
- 1/2 cup Brown sugar
- 1/2 cup Maple syrup
- 1 stick Unsweetened butter
- 1/2 tsp Salt
- 1/2 cup Heavy cream
Garnish:
- Pecans chocolate chips, butterscotch chips
Instructions
- Prepare your Butterscotch caramel sauce first.
- In a small sauce pan add your brown sugar, butter, maple syrup.
- Heat on medium until the butter is melted.
- Turn your heat to high and allow to boil for 4 minutes.
- Remove from the heat.
- Add your heavy cream and salt.
- Stir to combine.
- Set to the side.
- in a large bowl add the flour, sugar, baking powder, and spices.
- Whisk to combine.
- In a separate bowl, add the milk, pumpkin puree, egg, and oil.
- Stir to combine.
- Add the pumpkin mixture into the flour mixture.
- Stir until combined.
- Turn your stove to medium.
- Spray your pan with a non-stick baking spray.
- Pour by 1/4 cup onto hot pan.
- Prepare cheesecake filling.
- Add all ingredients into a small bowl whip until combined.
- Layer pancakes with cheesecake filling.
- Top with pecans, butterscotch maple sauce, and fresh whip cream.
- Enjoy!
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