Cheesy Pumpkin Pancakes Recipe
User Reviews
5
Cheesy Pumpkin Pancakes Recipe
Description
Cheesy Pumpkin Pancakes Recipe features a batter made from all-purpose flour, buttermilk, pumpkin puree, eggs, and melted butter, enhanced by baking powder and baking soda for lift. Grated sharp cheddar cheese and thinly sliced green onions fold gently into the batter, providing bursts of savory flavor. The mixture is cooked as individual pancakes in a skillet with neutral oil for even browning and a slight crisp edge. The result is a fluffy yet tender pancake with moist texture and a pleasant balance of sweet pumpkin and salty cheese.
The pumpkin adds moisture and subtle sweetness that contrasts pleasantly with the sharpness of cheddar and the mild pungency of green onion. Cooking at medium heat allows bubbles to form on top before flipping to ensure the center is cooked through without burning the exterior. Serving these pancakes topped with additional green onion and accompanied by softened salted butter and optionally a fried egg makes for a satisfying breakfast or brunch offering with both creamy and savory notes.
For convenience, these pancakes can be frozen individually on a parchment-lined baking sheet, then stored in a bag for up to three months. They reheat well in the oven or microwave with gentle warming to maintain softness. Quick skillet frying is also possible but yields crispier texture. This recipe makes about eight to ten pancakes, ideal for sharing or meal prepping ahead.
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 egg large, lightly beaten
- 3 tablespoons unsalted butter melted and cooled
- 1 cup cheddar cheese grated
- 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
- Freeze pancakes individually on parchment to prevent sticking and store up to 3 months.
- Reheat frozen pancakes wrapped in foil in the oven for 10-15 minutes to retain softness.
- Microwave reheating should be done in short intervals covered with a damp cloth to keep pancakes moist.
- Toaster reheating yields a crisper pancake, less soft but quick when desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Calories | 614kcal | 31% |
| Carbohydrates | 58g | 19% |
| Protein | 21g | 42% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 170mg | 57% |
| Sodium | 1406mg | 59% |
| Potassium | 371mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 7509IU | 150% |
| Vitamin C | 2mg | 2% |
| Calcium | 497mg | 50% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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