Pumpkin Spice Pancakes with a Cinnamon Cream Cheese Topping.
Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with butter or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip and cook the other side until golden brown, about another 1-2 minutes. Repeat with the remaining batter.
Stack the freshly cooked pancakes on plates. Spoon the cinnamon cream cheese topping over the top, spreading it slightly to let it drip down the sides. For extra indulgence, you can add more topping between the layers of pancakes.
If you want to take the flavor further, sprinkle roasted pumpkin seeds on top for a little crunch and added pumpkin flavor. The seeds will complement the creamy topping perfectly.
For more depth of flavor, consider adding a pinch of nutmeg or allspice to the pancake batter. These spices will add more complexity to the pumpkin spice flavor and enhance the fall theme.
To save time in the morning, you can prepare the pancake batter the night before and store it in the fridge. Just give it a good stir before cooking.
Serve these pancakes for a cozy weekend breakfast, holiday brunch, or even as a dessert option. Pair them with a hot drink like coffee, chai latte, or a cinnamon-spiced hot chocolate for the ultimate fall treat.
Enjoy your Pumpkin Spice Pancakes with Cinnamon Cream Cheese Topping! These fluffy, flavorful pancakes are perfect for fall, with the rich cream cheese topping adding an indulgent twist.