Fluffy pumpkin pancakes with maple cream cheese syrup & toasted pecans


For the maple cream cheese syrup

  • 4 oz. softened cream cheese
  • 4 tablespoons softened butter
  • 1 cup grade A maple syrup
  • 1 teaspoon cinnamon

For the pecan topping

  • 1/2 cup pecans, roughly chopped

For the pancakes

  • 2 eggs
  • 3 teaspoons vanilla
  • 2 1/2 cups whole milk
  • 1/2 teaspoon pumpkin pie spice
  • 1 15 oz. can pumpkin
  • 5 tablespoons sugar
  • 3 cups whole wheat pastry flour
  • 1 teaspoon salt
  • 2 tablespoons baking powder


    To make the syrup

    1. In the bowl of a stand mixer, beat butter and cream cheese until combined and fluffy. Add cinnamon and then turn the mixer on low speed. While the mixer is running, slowly drizzle in maple syrup until thoroughly combined. Transfer to a microwave-safe bowl and heat for 20-30 seconds until warm.

    To make the pecan topping

    1. Toast chopped pecans in a saute pan over low-medium heat until they're lightly browned and have a nutty aroma.

    To make the pancakes

    1. In the bowl of a stand mixer fitted with the paddle attachment, mix eggs, vanilla, milk, pumpkin pie spice, pumpkin and sugar. Mix to combine thoroughly.
    2. In a separate bowl, whisk together dry ingredients.
    3. Slowly add dry ingredients to pumpkin mixture and mix until just combined (don't over mix or your pancakes will be gummy, not fluffy!).
    4. Ladle pancake batter onto hot griddle. When the bubbles on the top pop, flip the pancake and cook until done.
    5. To serve, stack fluffy pumpkin pancakes and drizzle with maple cream cheese syrup. Sprinkle toasted pecans on top. Enjoy!
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