Ingredients
Scale
- For the Pancake Batter:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 1/4 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- For the Cream Cheese Swirl:
- 4 ounces cream cheese, softened to room temperature
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (to reach a pipeable consistency)
Instructions
- Preheat your oven to 425°F (220°C). Line a standard 18×13 inch rimmed baking sheet (half-sheet pan) with parchment paper. Lightly grease the parchment and the sides of the pan with non-stick cooking spray or a little melted butter to ensure easy removal.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. In a separate medium bowl, combine the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract. Whisk until the wet ingredients are smooth.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold everything together until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine and help keep the pancakes fluffy. Pour the batter onto the prepared sheet pan and spread it evenly to the edges with a spatula.
- In a small bowl, beat the softened cream cheese, sugar, vanilla, and milk together until smooth. Transfer the mixture to a piping bag or a plastic zip-top bag with the corner snipped off. Pipe lines or dots of the cream cheese mixture across the top of the pancake batter. Use a toothpick or a knife to swirl the cream cheese into the batter for a marbled effect.
- Place the pan in the oven and bake for 15 to 20 minutes. The pancakes are done when they are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool for a few minutes. Slice into 12 squares and serve warm with maple syrup and extra butter.
- Cook Time: 35 minutes