Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons light brown sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup milk (whole or 2%)
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 3 tablespoons milk (adjust for consistency)
- ½ teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, pumpkin pie spice, and salt. Ensure there are no large clumps of brown sugar, as this helps the pancakes rise evenly and prevents spice pockets.
- In a separate medium bowl, beat the egg lightly. Stir in the pumpkin puree, milk, melted butter, and vanilla extract until the mixture is smooth and the pumpkin is fully incorporated into the liquids.
- Pour the wet ingredients into the center of the dry ingredients. Use a spatula to gently fold the mixture together. Stop mixing as soon as the flour streaks disappear; a few small lumps are perfectly fine and will result in fluffier pancakes.
- Heat a non-stick griddle or large skillet over medium-low heat. Lightly grease with butter or cooking spray. Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook for another 2 minutes until golden brown.
- While the pancakes cook, beat the softened cream cheese in a small bowl until smooth. Whisk in the powdered sugar, vanilla, and milk one tablespoon at a time until you reach a pourable consistency. If you prefer a thicker frosting, use less milk.
- Stack three pancakes on each plate. Generously drizzle the cream cheese glaze over the top while the pancakes are still hot. For an extra touch, garnish with a sprinkle of cinnamon or chopped pecans.
- Cook Time: 30 minutes