Pumpkin cheesecake pancakes w/ a butterscotch maple sauce
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 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!