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Cheesy Pumpkin Pancakes on a plate with a plate in the background of more pancakes.

Cheesy Pumpkin Pancakes Recipe

Teri & Jenny
This Cheesy Pumpkin Pancakes Recipe is the perfect cozy fall breakfast recipe. These pancakes are easy to make, light and fluffy, and filled with all the cheesy, pumpkin goodness! Top with a fried egg for an extra decadent meal!
5 from 6 votes
Prep Time 5 mins
Cook Time 35 mins
Course Breakfast, brunch
Cuisine Amercian
Servings 4
Calories 614 kcal

Ingredients
 
 

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 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.
    Whisking together flour and other ingredients to make Pumpkin Pancakes.
  • Add buttermilk, pumpkin, eggs, and butter and mix together using a fork, making sure not to over mix.
    Adding wet ingredients into the dry for pumpkin pancakes.
  • 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.
    A pancake being cooked in a skillet so you can see the air bubbles rise.
  • Gently flip the pancake over and cook for an additional 2 to 3 minutes.
    A cooked pancake in a skillet flipped to reveal with cooked and crispy side.
  • Once the pancake has cooked through, transfer onto a platter and repeat until all of the batter has been used.
    A platter of freshly made cheesy pumpkin pancakes.
  • Top the pancakes with more green onions and serve with a side of softened salted butter and fried egg (optional).
    A plate of cheesy pumpkin pancakes with a egg on top of them.

Notes

**Makes 8 to 10 Pancakes**
  • 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.

Nutrition

Calories: 614kcalCarbohydrates: 58gProtein: 21gFat: 33gSaturated Fat: 20gCholesterol: 170mgSodium: 1406mgPotassium: 371mgFiber: 3gSugar: 8gVitamin A: 7509IUVitamin C: 2mgCalcium: 497mgIron: 4mg
Keyword pumpkin pancakes, savory pancakes
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