Blueberry Cream Cheese Pumpkin Pancakes

Blueberry Cream Cheese Pumpkin Pancakes

Happy “First Day of Fall”, “Halloween”, “Pancake Tuesday”, “Shrove Day”, “Mardi Gras” and “Fat Tuesday”! Whichever holiday you’re celebrating, do it with these Blueberry Cream Cheese Pumpkin Pancakes. We enjoy these with some bacon and steaming coffee. Our little one will have steamed milk.

Hoping to add some extra protein to these cakes, we used the same mix for our Chocolate Pumpkin Power Muffins. The pancakes will have a little crisp to the edges and be fluffy throughout. It’s a great combo first thing in the morning! Wait…who says you can’t have breakfast for dinner?

Blueberry Cream Cheese Pumpkin Pancakes

These are so good, they don’t need syrup. The pumpkin and blueberries add a natural sweetness in every bite. We used frozen blueberries in the batter. There is no need to wait for them to thaw out.


  1. Place ingredients 1 – 8 in a bowl and mix until well combined.
  2. Stir in blueberries
  3. Spoon 1/4 c. of mix into heated, greased pan. Flip when bubbles start to form and cook additional 2 minutes.
  4. Top with extra blueberries and serve with your favorite side of bacon or sausage.

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Blueberry Cream Cheese Pumpkin Pancakes



  1. These look great for the weekend. Yum pumpkin!!

  2. Blueberries and cream cheese is a match made in heaven! I bet these taste delicious!

  3. These sound like the perfect addition to our Sunday brunch!

  4. This looks incredible! I am so sad we cannot get canned pumpkin/pumpkin purree here in Austria! I always make it myself and freeze it. I have to try those and also make my own pumpkin spice 🙂
    xx, Theresa

  5. I never would have thought to combine pumpkin and blueberries, but it sounds delicious! I have to try this asap!


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