Make Stuffed Pumpkin Pancakes

Reader Contribution by Marci O'Brien
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After making a batch of pumpkin pie last week, I had some leftover puree. Warm pumpkin pancakes sounded good for my entire family, so I came up with this recipe.

These are tasty and decadent for a frosty fall morning. Delish!

Homemade pancakes are a perfect for a frosty fall morning.
Photo by Caterina83/Courtesy Flickr

Stuffed Pumpkin Pancakes

• 1/4 cup softened cream cheese
• 1/2 ripe banana, mashed
• 1 cup milk
• 1/3 cup pumpkin puree
• 1 beaten egg
• 1 tablespoon melted butter
• 3/4 cup whole-grain flour
• 1/2 cup white flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

1. Mix together cream cheese and mashed banana in a bowl. Set aside.

2. In a second bowl, mix together the following wet ingredients: milk, puree, egg and butter.

3. In a third bowl, mix together the following dry ingredients: flours, sugar, baking powder, cinnamon, ginger, salt and nutmeg.

4. Fold the wet ingredients (bowl 2) into the dry ingredients (bowl 3).

5. Heat griddle to 325 degrees and grease with 1 tablespoon butter.

6. Drop pancake-size dollops onto hot griddle. Put a spoonful of banana and cream cheese mixture on each and top with enough pancake batter to cover. Cook for 3 minutes per side.

7. Slide golden-brown cakes onto a plate and slather with butter & maple syrup. Autumn on a plate!

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