These cheesecake pancakes are so dang delicious! The warmth of pumpkin spice meets the creamy, decadent flavors of cheesecake in these pancakes. Every forkful is a wonderful blend of spices and sweetness, perfectly balanced and utterly irresistible.

Cheesecake Pancakes

Have you ever taken a bite of a cheesecake pancake? They’re the best of both worlds: dessert + breakfast, and they are amazing ya’ll!

We first had something similar at Cracker Barrel, but I wanted to recreate them with fall flavors since I love pumpkin spice.

The first time I made these Pumpkin Cheesecake Pancakes, my kids gobbled them up like I hadn’t fed them in days.

Then they wanted more!

I mean, what kid doesn’t want a sweet breakfast? These cream cheese pancakes tick all the boxes for a decadent breakfast.

If you prefer pancakes without the cheesecake aspect, try my Pumpkin Pancakes, they’re delicious!

When I tell you they are the BEST pancakes I’ve ever had, I’m not lying. Try them and I am sure you’ll agree.

Pumpkin Cheesecake Pancakes

Why go for regular pancakes when you can have something truly special?

These Pumpkin Cheesecake Pancakes are not just a meal; they’re an experience!

It’s a perfect blend of flavors and textures that capture the heart of the fall season.

Love pumpkin spice? Why wait for Autumn to enjoy these flavors? I make these pancakes all year long.

Why You’ll Love These Pumpkin Cheesecake Pancakes

Are you ready for a breakfast that feels like a dessert? These Pumpkin Cheesecake Pancakes are just that!

The fluffy pancakes are light, with a tender crumb that melts in your mouth.
The inclusion of real pumpkin puree not only infuses them with a rich, autumnal color but also delivers a bite that is packed with the genuine taste of pumpkin.
What truly sets these pancakes apart is the rich cheesecake filling. Cream cheese, sour cream, and butterscotch syrup come together to create a filling so amazingly delicious.
The butterscotch caramel sauce is a masterpiece on its own – brown sugar, maple syrup, butter, salt, and heavy cream simmered to golden perfection. It drizzles over the stacked pancakes, adding depth and an extra layer of indulgence.

If you are a fan of cheesecake (who isn’t?!) then be sure to check out my Mini Cookie Dough Cheesecake Recipe and also my No-bake Banana Pudding Cheesecake.

If you hadn’t figured it out yet, we love all pancake flavors! Here are some more amazing pancake recipes:

Cheesecake Pancake Ingredients

To whip up my Pumpkin Cheesecake Pancakes, you’ll need some pantry staples along with a few special ingredients:

Pancake Ingredients

all purpose flour
granulated sugar
pumpkin puree
whole milk
egg
oil of your choice (I like to use coconut oil to make these because it imparts a nice flavor. Any vegetable oil will do.)
baking powder
cinnamon
pumpkin pie spice

Cheesecake Filling Ingredients

cream cheese
sour cream
butterscotch syrup

Butterscotch Caramel Sauce

brown sugar
maple syrup
unsalted butter
salt
heavy cream

How to Make Cheesecake Pancakes

You’ll start by preparing the butterscotch caramel sauce first. Then you’ll make the pancake batter and cheesecake filling.

Preparing the Butterscotch Caramel Sauce

In a small sauce pan add your brown sugar, butter, maple syrup.
Heat on medium until the butter is melted.
Turn your heat to high and allow to boil for 4 minutes.
Remove from the heat. Add your heavy cream and salt.
Stir to combine. Set to the side.

Make the Pancakes

In a large bowl add the flour, sugar, baking powder, and spices. Whisk to combine.
In a separate bowl, add the milk, pumpkin puree, egg, and oil. Stir to combine.
Add the pumpkin mixture into the flour mixture. Stir until combined.
Turn your stove on medium. Spray your pan with a non-stick baking spray.
Pour 1/4 cup batter onto hot pan to make the pancakes.

Not a pancake-making pro? Learning when to flip them is important for delicious pancakes.

Here’s how you can tell it’s time to flip the pancakes:

Look for Bubbles: After pouring your batter onto the hot griddle, keep an eye out for bubbles forming on the surface. These little guys are your friends, telling you the pancake is cooking through.
Check the Edges: As those bubbles pop, take a peek at the edges of your pancake. When they start to look firm and slightly dry, it’s a good indicator that the bottom has cooked.
Take a Sneak Peek: If you’re like me, you might get a bit impatient. It’s okay to gently lift a small part of the pancake with a spatula to check the color. You’re aiming for a beautiful light to golden brown.

Prepare Cheesecake Filling

Add all ingredients into a small bowl and whip until combined.
Layer pancakes with cheesecake filling.
Top with pecans, butterscotch maple sauce, and fresh whipped cream.

Tips for the Best Pancakes

Use these tips for the best texture and fluffiest pancakes:

Letting your batter rest for a bit before cooking allows the flour to hydrate fully, resulting in fluffier pancakes.
Keep all your ingredients at room temperature to ensure they mix evenly.
Be careful not to overmix your batter; lumps and dry spots are perfectly fine.
Use a nonstick pan or electric griddle when making your pancakes. Don’t worry if you don’t have one – just make sure to coat your pan generously with nonstick spray or butter to prevent sticking.
To make sure your pancakes turn out perfectly even and cook the same way, use a measuring cup to portion out your batter.
When flipping pancakes, use a big, slim spatula—it’s your best friend here! This tool makes it super easy to slide right under those pancakes without any trouble, ensuring they stay whole and perfect.

Variations and Add-ins

Feel free to get creative! Consider adding:

Chocolate chips or peanut butter chips make the pancakes even more irresistable.
Add fresh strawberries, blueberries, or banana slices for a fruitier pancake.
A sprinkle of graham crackers into the batter for an extra nod to cheesecake crust.
Serve them for as a delicious treat for dessert instead of breakfast, and add a scoop of ice cream on the side.

Can I Make My Pancakes Ahead of Time?

Absolutely! Prepare your pancakes as usual, let them cool completely, then store them in an air-tight container. They’ll keep well in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Although you can make the pancakes ahead of time and reheat them, you cannot make the pancake batter ahead of time!

The reason why is the moment baking powder mixes with any liquid, it starts working. If you wait too long, it won’t be as effective. Nobody wants flat pancakes!

Storing Leftovers

Refrigerator: Keep cooled pancakes in an air-tight container for 3 days.
Freezer: Freeze pancakes between layers of wax paper in a freezer-safe bag or container for up to 3 months.
Reheating: Warm up your pancakes in the microwave, toaster, or oven until heated through.

What to Serve with Cheesecake Pancakes

Round out your beautiful stack of pancakes with:

A dollop of sour cream or ricotta cheese on top for extra creaminess.
A drizzle of maple syrup, buttermilk syrup or my easy homemade syrup for added sweetness.
Your favorite fresh fruit or berries for a refreshing contrast.

Other Favorite Breakfasts

Air Fryer Bacon
Hashbrown Casserole
Baked Eggs
Peach Blueberry Crisp (another dessert for breakfast!)
Breakfast Casserole (a great make-ahead meal)
Bisquick Sausage Muffins (a super-easy family favorite!)

More Cheesecake Deliciousness

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Pumpkin Cheesecake Pancakes + Butterscotch Caramel Sauce

Ingredients

Pumpkin Pancakes

1 1/2 C all purpose flour
2 TBSP granulated sugar
1/3 C pumpkin puree
1 1/4 C whole milk
1 egg room temp
1 TBSP oil
3 tsp baking powder
3/4 tsp cinnamon
3/4 tsp pumpkin pie spice

Cheesecake filling:

1 8 oz. package cream cheese
1/4 C sour cream
1/4 C butterscotch syrup

Butterscotch caramel sauce

1/2 C brown sugar
1/2 C maple syrup
1 stick unsweetened butter
1/2 tsp salt
1/2 C heavy cream

Garnish:

Pecans, chocolate chips, butterscotch chips, fresh fruit

Instructions

Preparing the Butterscotch Caramel Sauce:

In a small sauce pan add your brown sugar, butter, maple syrup.
Heat on medium until the butter is melted.
Turn your heat to high and allow to boil for 4 minutes.
Remove from the heat. Add your heavy cream and salt.
Stir to combine. Set to the side.

Make the Pancakes:

In a large bowl add the flour, sugar, baking powder, and spices. Whisk to combine.
In a separate bowl, add the milk, pumpkin puree, egg, and oil. Stir to combine.
Add the pumpkin mixture into the flour mixture. Stir until combined.
Turn your stove on medium. Spray your pan with a non-stick baking spray.
Pour 1/4 C onto hot pan to make the pancakes.

Prepare Cheesecake Filling:

Add all ingredients into a small bowl and whip until combined.
Layer pancakes with cheesecake filling.
Top with pecans, butterscotch maple sauce, and fresh whip cream.

Notes

Here's how you can tell it's time to flip the pancakes:

Look for Bubbles: After pouring your batter onto the hot griddle, keep an eye out for bubbles forming on the surface. These little guys are your friends, telling you the pancake is cooking through.
Check the Edges: As those bubbles pop, take a peek at the edges of your pancake. When they start to look firm and slightly dry, it's a good indicator that the bottom has cooked.
Take a Sneak Peek: If you're like me, you might get a bit impatient. It's okay to gently lift a small part of the pancake with a spatula to check the color. You're aiming for a beautiful light to golden brown.

Cheesecake Pancakes (Pumpkin + Butterscotch Caramel Sauce)