Description
Delightful breakfast treat featuring fluffy pancakes filled with creamy pumpkin cream cheese, perfect for fall mornings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the milk, pumpkin puree, egg, and melted butter. Combine both mixtures until just blended.
- Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Spread a layer of cream cheese filling over each pancake. Roll them up tightly and place seam-side down on a plate.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, warm in the microwave for about 20-30 seconds.
- For freezing, wrap each roll-up in plastic wrap and place in a freezer bag for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 roll-ups
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: Pumpkin, Pancakes, Cream Cheese, Breakfast, Fall Recipes