This show-stopping pumpkin and cream cheese pancake bake is sure to win over any crowd. Pumpkin pancakes layered together with cream cheese, covered in custard, and then topped with streusel are a unique presentation that bursts with fall flavors. While there are a few steps involved, most of them can be done the night before. The next morning, you’ll just need to add the streusel topping, bake and enjoy!
To start, prepare the pumpkin pancakes. You’ll need Bisquick baking mix, pumpkin pie spice, pumpkin puree, milk, eggs and vanilla. (For an exact ingredient list, see recipe below!)
Stir together all of the ingredients in a large bowl.
Use a 1/3 cup measuring cup to scoop the batter into a hot skillet set over medium heat. Cook until brown, about 2 minutes on each side. Allow the pancakes to cool.
Next, assemble the ingredients you’ll need for the pancake bake: the prepared pumpkin pancakes, softened cream cheese, milk, cream, eggs, sugar and vanilla.
Spread each pancake generously with cream cheese, then slice each in half and place cut side-down into a greased baking dish.
Whisk together the milk, cream, eggs, sugar and vanilla in a large bowl and then pour over the pancakes, making sure all of the pancakes are moistened. Cover with plastic wrap and chill in the fridge for at least 2 hours and up to overnight.
When ready to bake, remove the baking dish from the fridge and preheat the oven. Make a streusel topping with flour, brown sugar, pumpkin pie spice and cold butter.
Scatter the topping over the pancakes. Bake until the top is golden and the bake appears to be set, about 1 hour. If the topping browns too quickly, feel free to cover with aluminum foil.
Once the bake is set and topping has browned, pull it out of the oven and let it sit for 15 minutes before serving. I like serving this with powdered sugar and maple syrup, though it’s delicious on its own as well. I hope you enjoy this scrumptious pumpkin pancake bake!