We’re both big fans of combining sweet and savory flavors and this Cheesy Pumpkin Pancake Recipe is a great example of that! We also both love the flavor of pumpkin itself, not necessarily ‘pumpkin spice’ so this recipe is perfect for getting a healthy dose of savory pumpkin flavor!
How to achieve fluffy pumpkin pancakes?
Our favorite way to get fluffy pancakes is to use a combination of baking powder, baking soda and buttermilk. The baking powder and soda are both leavening agents and the buttermilk has the acid in it to activate the leavening ability in baking soda.
Baking powder contains cream of tartar, so you’ll find that it’s used in pancake recipes without buttermilk because it doesn’t need another acid component to activate it. The combination of all three ingredients create extra fluffy pancakes!
How to make cheesy pumpkin pancakes
This recipe is super easy and all about the order you mix the ingredients, and ensuring you don’t over mix.
Ingredients:
- all purpose flour
- baking powder
- baking soda
- salt
- buttermilk
- pumpkin puree
- eggs
- unsalted butter
- grated cheddar
- green onion
Process
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Add buttermilk, pumpkin, eggs, and butter and mix together using a fork. It’s really important not to over-mix the batter, which will make the pancakes flat and dense instead of light and fluffy. Lumps in the batter are not only okay, but encouraged.
- Gently fold in the cheese and green onions.
- Melt some butter in a skillet and pour some pancake mix into the skillet and cook until you see small bubbles forming on the top of the pancake.
- Gently flip the pancake over and cook until the edges are crisp.
- Once the pancake has cooked through, transfer onto a platter and repeat until all of the batter has been used.
- Top the pancakes with more green onions and serve with a side of softened salted butter.
Can these pancakes be frozen?
Yes! Pancakes are a great make ahead food and also reheat well.
To Freeze
Line a baking sheet with parchment paper and line pre-made pancakes in a single layer, making sure they don’t touch. Place baking sheet in the freezer and freeze pancakes, about 30 minutes to an hour. Transfer frozen pancakes to a resealable bag and store for up to 3 months.
To reheat in the oven
Transfer frozen pancakes to a baking dish in a single layer and tightly wrap with foil. Bake pancakes for 10-15 minutes until heated through and warm.
To reheat in microwave
Transfer pancakes onto a plate in a single layer and cover with a lightly dampened paper towel or clean dish cloth. Microwave on full power, in 30 second intervals, until pancakes are soft and warm.
To reheat in toaster
This method can be done, but the results will yield a more crisp pancake that isn’t as soft as the other methods of reheating. If you don’t mind that, then this is another quick reheating method you can use.
FAQs
Unfortunately we don’t recommend this at all. The leavening agents will begin working as soon as the wet ingredients hit the dry ingredients, so we recommend making the batter right before you make your pancakes.
You can combine all your dry ingredients, shred your cheese and slice your green onions ahead of time!
Yes! Any good melting cheese will work in this cheesy pumpkin pancake recipe! The flavors will change slightly depending on the cheese used, but still be delicious! Some other great melting cheeses we suggest are: gruyere, fontina, Swiss, gouda, and provolone.
Sure! We love the flavor the green onion imparts onto the pancakes, but thyme and sage are great alternatives that pair well with pumpkin.
Yes! Both will result in crispy edged pancakes!
We love this cheesy pumpkin pancake recipe so much! It’s so simple and a fun fall alternative to the more common sweet pumpkin pancake. If you want to make it extra decadent we recommend adding a fried egg on top, like we’ve done. It’s so good!
If you love pancakes as much as we do you’ll also love our Chocolate Chip, Bacon and Orange Kissed Pancakes, our Apple Cinnamon Pancakes, and our Coconut Banana Pancakes! Enjoy!
Cheesy Pumpkin Pancakes Recipe
INGREDIENTS
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- ⅔ cup pumpkin puree
- 2 large eggs, lightly beaten
- 3 tablespoons unsalted butter, melted and cooled
- 1 cup grated cheddar cheese
- 1 green onion thinly sliced plus more for garnish
for frying
- 3 tablespoons neutral oil
INSTRUCTIONS
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Add buttermilk, pumpkin, eggs, and butter and mix together using a fork, making sure not to over mix.
- Gently fold in the cheese and green onions.
- Place a skillet over medium heat add 1 teaspoon oil. Pour 1/3 cup of the pancake mix into the skillet and cook for 4 to 5 minutes or until you see small bubbles forming on the top of the pancake.
- Gently flip the pancake over and cook for an additional 2 to 3 minutes.
- Once the pancake has cooked through, transfer onto a platter and repeat until all of the batter has been used.
- Top the pancakes with more green onions and serve with a side of softened salted butter and fried egg (optional).
NOTES
- To Freeze:Line a baking sheet with parchment paper and line pre-made pancakes in a single layer, making sure they don’t touch. Place baking sheet in the freezer and freeze pancakes, about 30 minutes to an hour. Transfer frozen pancakes to a resealable bag and store for up to 3 months.
- To reheat in the oven: Transfer frozen pancakes to a baking dish in a single layer and tightly wrap with foil. Bake pancakes for 10-15 minutes until heated through and warm.
- To reheat in microwave: Transfer pancakes onto a plate in a single layer and cover with a lightly dampened paper towel or clean dish cloth. Microwave on full power, in 30 second intervals, until pancakes are soft and warm.
- To reheat in toaster: This method can be done, but the results will yield a more crisp pancake that isn’t as soft as the other methods of reheating. If you don’t mind that, then this is another quick reheating method you can use.
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Amazing Pancake Recipe. It Would be Nice to have this Prepared and Served at the Dinner Party’s. I Like this Recipe. Thank You for Sharing.
Made these using diced butternut squash instead of pumpkin purée, ended up using twice as much squash, and substituted soy milk + lemon juice for buttermilk. Turned out great!
Just made these using almond milk, “chia seed eggs,” nutritional yeast, and omitted the butter for a very tasty vegan version. Yum! Thanks for posting!!
Perfect timing! Today is my husband’s birthday and he doesn’t really like sweets. I was trying to think of something different to make him for breakfast. Thank you!
How much sugar do you need? The measurements aren’t in the ingredient list.
None! I will omit it from the instructions as that was a mistake. Thanks!
That looks absolutely amazing!
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Aside from promoting your own website, why bother commenting? You didn’t even make this recipe or have anything to add or say.