Mini Pumpkin Pancake Sandwiches -

Mini pancake sandwiches are a delightful twist on the classic pancake, offering a fun and creative way to enjoy breakfast or brunch. These bite-sized treats are not only visually appealing but also incredibly versatile, making them perfect for various occasions. Whether you're hosting a cozy fall brunch or looking for a sweet dessert to impress your guests, mini pumpkin pancake sandwiches are an excellent choice.

Mini Pumpkin Pancake Sandwiches

Mini pumpkin pancake sandwiches offer a delightful and creative twist to your fall breakfast or brunch. These bite-sized treats are perfect for any occasion, blending the cozy flavors of pumpkin with warm spices like cinnamon and nutmeg. Their soft texture pairs beautifully with a creamy filling, making each bite irresistible. Easy to assemble and visually appealing, they're a wonderful way to celebrate the season while creating lasting memories with loved ones. Enjoy them for breakfast, dessert, or at your next gathering!

Print Recipe Pin Recipe

Ingredients

For the Mini Pancakes:

1 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup pumpkin puree (canned or homemade)

1/2 cup buttermilk (substitute with regular milk mixed with 1/2 tablespoon lemon juice if necessary)

1 large egg

2 tablespoons melted butter

Cooking spray or additional butter, for greasing the pan

For the Cream Cheese Filling:

4 oz cream cheese, softened to room temperature

1 tablespoon pure maple syrup

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon (optional)

For Garnish:

Pure maple syrup for drizzling

Whipped cream (optional)

A sprinkle of ground cinnamon or crushed pecans (optional)

--

Instructions

Make the Pancake Batter:

- In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.

- In a separate bowl, combine the pumpkin puree, buttermilk, large egg, and melted butter. Whisk these ingredients together until you have a smooth mixture.

- Gradually pour the wet ingredients into the dry ingredients, stirring gently until the batter is just combined. Take care not to overmix; a few lumps are perfectly fine.

Cook the Pancakes:

- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the cooking surface with cooking spray or a small knob of butter.

- For each pancake, pour approximately 2 tablespoons of batter onto the skillet. Cook until bubbles appear on the surface, approximately 2 to 3 minutes. Carefully flip the pancake and cook for an additional 1 to 2 minutes until golden brown. Remove pancakes from the skillet and repeat the process with the remaining batter.

Prepare the Cream Cheese Filling:

- In a small mixing bowl, beat the softened cream cheese until creamy. Mix in the maple syrup, vanilla extract, and ground cinnamon (if using). Continue mixing until the filling is smooth and fluffy.

Assemble the Sandwiches:

- Take one mini pancake and spread a thin layer of the cream cheese filling on top. Place another mini pancake on top to create a sandwich. Repeat this process with the remaining pancakes and cream cheese filling.

Serve:

- Arrange the mini pancake sandwiches neatly on a serving platter. Drizzle generously with pure maple syrup, add a dollop of whipped cream on the side if desired, and finish with a light sprinkle of ground cinnamon or crushed pecans for added texture and flavor.

---

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 mini sandwiches