Macheesmo

Team! These pumpkin cheddar pancakes recently changed my breakfast game. As you know, this food blogger doesn’t have the biggest sweet tooth so I always struggle with pancakes. Most are just TOO sweet for me.

But these savory pumpkin pancakes are just the thing for me. The pumpkin makes them really light and soft. Instead of stirring the cheese into the batter, I like to add it to each pancake before flipping. The result is a crispy crust of cheese on each one. SWOON.

These almost have the flavors of an Asian scallion pancake but are much fluffier and have the texture of a traditional buttermilk pancake. The combo is something you will crave once you try it! Trust me!

Pumpkin Cheddar Pancakes

by Nick

Serves:

Makes 8 medium pancakes

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

30 mins

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Print Recipe

For those that don’t have a huge sweet tooth, these savory Pumpkin Cheddar pancakes are just the breakfast you need. Fluffy and cheesy!

Ingredients

1/2 cup pumpkin puree

1 large egg

1/2 cup milk

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 teaspoon mild chili powder

1 cup shredded cheddar cheese

4-5 scallions, chopped

Pumpkin seeds, garnish

Syrup, for serving

Butter, for cooking

Show Directions

1. In a medium bowl, stir together pumpkin, eggs, and milk until smooth. Then stir in dry ingredients and stir to combine. If batter seems very thick, add more milk to thin it out. Don’t add the cheese or scallions to the batter.
2. Heat a griddle or skillet over medium heat. Once hot, add a small pad of butter and let it melt. Once butter is melted and bubbling, add batter in 1/3 cup batches.
3. Let the pancakes cook until the edges are firming up and browning slightly. Then add a sprinkle of cheese and scallion to each pancake. Flip!
4. Let pancake cook on the second side for 2-3 minutes.
5. Remove and stack pancakes. Serve them garnished with pumpkin seeds, extra scallion, and syrup!

Nutrition Info

Pumpkin Cheddar Pancakes

This batter couldn’t be easier to pull together. Normally for pancakes I’ll whisk the dry stuff together, but I did this one all in one bowl.

The batter should be thick enough to easily coat a spoon, but should flatten out if it sits. It shouldn’t hold its shape at all. If it’s too thick, add more milk to thin it out.

I like pancakes cooked in butter, but you do you.

I did a test batch to just see how the pumpkin would hold up before I did any add-ins.

Golden brown, puffy, and beautiful. This is a good pancake.

But, we aren’t done. For the real star, before you flip the pancake, add a handful of cheddar cheese and diced scallion to the pancake. BOOM.

When you flip this the cheese will turn crispy against the hot griddle and form a crust of sorts on the pancake. It’s an awesome texture and addictive flavor.

Stack these pumpkin cheddar pancakes up and serve them with syrup, extra scallions, and maybe some pumpkin seeds if you want to get fancy.

Breakfast was good on this day.