Save to Pinterest Fluffy pumpkin pancakes layered with gooey melted cheese are skewered to create a playful and savory snack or brunch treat that will delight cheese and pumpkin lovers alike.
I first made these cheesy pumpkin pancake skewers for a fall family brunch. The gooey cheese and warm pumpkin spices created a delicious twist everyone adored.
Ingredients
- All-purpose flour: 1 cup (125 g)
- Sugar: 1 tbsp
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Whole milk: 3/4 cup (180 ml)
- Pumpkin purée: 1/2 cup (120 g)
- Eggs: 2 large
- Melted butter: 2 tbsp
- Vanilla extract: 1 tsp
- Shredded cheddar cheese: 1 cup (100 g)
- Shredded mozzarella cheese: 1 cup (100 g)
- Butter or oil: For greasing the pan
Instructions
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients:
- In a separate bowl, mix milk, pumpkin purée, eggs, melted butter, and vanilla extract until smooth.
- Make pancake batter:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not overmix).
- Heat and grease pan:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook pancakes with cheese:
- For each pancake, pour about 2 tablespoons of batter onto the skillet. Sprinkle a generous pinch of both cheddar and mozzarella cheeses over the top.
- Flip and cook:
- Cook until bubbles form on the surface and the edges look set (about 2 minutes), then flip and cook another 1–2 minutes until golden and cheese is melted.
- Repeat and cool:
- Repeat with remaining batter and cheese, greasing the pan as needed. Let pancakes cool slightly.
- Thread pancakes:
- Thread 3–4 pancakes onto each skewer, stacking cheese sides together for extra gooeyness.
- Serve:
- Serve warm, optionally with a drizzle of maple syrup or a sprinkle of fresh herbs.
Save to Pinterest These skewers are always a hit with my kids, who love helping thread the pancakes and sneaking a taste of the cheesy layers.
Serving Suggestions
Try pairing these skewers with a spiced yogurt dip or a side of crisp apple salad for extra autumn flavor.
Ingredient Swaps
For a different cheesy twist, swap cheddar for gouda or gruyère, or add chopped chives or parsley to the batter.
Storage Tips
Leftover skewers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently before serving.
Save to Pinterest Serve these skewers warm for the ultimate cheesy, pumpkin-packed bite.
Ask About This Recipe
- → What type of pumpkin is best for these pancakes?
Canned pumpkin purée works well for consistency and flavor, but homemade purée from roasted pumpkin also tastes great.
- → Can I substitute the cheeses?
Yes, try gouda, gruyère, or even Monterey Jack for different flavor profiles and textures.
- → How do I prevent pancakes from sticking to the pan?
Ensure your skillet or griddle is well-greased with butter or oil and fully preheated before adding batter.
- → What dips pair well with these skewers?
Sour cream, spiced yogurt, or a classic maple syrup drizzle complement both savory and sweet notes.
- → Can I make these pancakes ahead of time?
Yes, prepare the pancakes in advance and assemble on skewers before serving. Reheat gently to melt cheese.