Pumpkin Cheesecake Pancakes
Prep time
Cook time
Total time
Adapted from Betty Crocker
Serves: 6 servings
  • 4 ounces light cream cheese, softened
  • ¼ cup nonfat greek yogurt
  • 1 graham cracker sheet, broken into small pieces
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon honey or agave nectar
Pancake Batter
  • 1½ cups pancake mix (I used the Hungry Jack “Just Add Water” mix)
  • ½ cup canned pumpkin
  • 1½ cup water
  • 2 teaspoons pumpkin pie spice
Toppings (Optional)
  • 1 graham cracker sheet, crushed
  • ⅓ cup nonfat greek yogurt
  • 1 teaspoon honey or agave nectar
  1. In a small bowl, combine the cream cheese, greek yogurt, graham cracker pieces, pumpkin pie spice, and honey. Transfer the mixture to a freezer-safe container lined with parchment paper. Freeze for at least 1 hour. Overnight is ideal.
  2. In the meantime, prepare the pancake batter and toppings. In a large bowl, combine the pancake mix, canned pumpkin, water, and pumpkin pie spice. Store in the refrigerator. For the toppings, crush 1 graham cracker sheet. I placed it in a plastic snack-size bag and pounded it with my fist. In a small bowl, combine the greek yogurt and honey. Store graham cracker and yogurt in the fridge until you're ready to serve.
  3. Take the cream cheese mixture out of the freezer. Slice into or break off tiny pieces and toss them into the pancake batter. Mix thoroughly.
  4. Heat a large non-stick pan over medium heat or fire up your griddle. Use a ¼ cup measuring cup to portion and pour the batter into pan. Cook pancakes on each side until golden brown. Serve with a dollop of greek yogurt/honey, a sprinkling of crushed graham cracker, and your favorite syrup. Makes 18 pancakes.
3 pancakes without toppings or syrup
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 222 Fat: 8.2g Carb: 33.2g Fiber: 1.7g Protein: 6.1g Sugar 8.6g Sodium: 448mg
Recipe by Destination Delish at https://www.destinationdelish.com/pumpkin-cheesecake-pancakes/