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Make-Ahead Pumpkin-Cream Cheese Pancake Bake

  • Prep 45 min
  • Total 1 hr 45 min
  • Servings 8

Ideally suited for a special-occasion brunch, this indulgent pumpkin pancake bake is easy to make ahead of time. MORE + LESS -

Annalise Sandberg Annalise Sandberg
October 14, 2014

Ingredients

Pancakes

2
cups Original Bisquick™ mix
1
teaspoon pumpkin pie spice
2/3
cup milk
2
eggs
1/2
cup canned pumpkin (not pumpkin pie mix)
1
teaspoon vanilla

Filling

4
oz cream cheese, softened
6
eggs
1 1/2
cups milk
1
cup heavy whipping cream
1/2
cup granulated sugar
1
tablespoon vanilla

Topping

1/2
cup Gold Medal™ all-purpose flour
1/4
cup packed brown sugar
1/2
teaspoon pumpkin pie spice
1/4
cup cold butter, cut into cubes

Steps

Hide Images
  • 1
    In large bowl, mix Bisquick™ mix and 1 teaspoon pumpkin pie spice. In medium bowl, mix 2/3 cup milk, 2 eggs, pumpkin and 1 teaspoon vanilla. Add to dry ingredients in large bowl, and stir until just combined.
  • 2
    Heat skillet over medium heat; grease if necessary. Pour batter by 1/3 cupfuls into skillet. Cook until edges appear dry, about 2 minutes, then turn and cook 1 minute. Repeat with remaining batter; let pancakes cool completely.
  • 3
    Grease 13x9-inch (3-quart) baking dish with butter or cooking spray. Spread each pancake with cream cheese, then cut in half and place cut side down into baking dish.
  • 4
    In large bowl, beat 6 eggs, 1 1/2 cups milk, the cream, granulated sugar and 1 tablespoon vanilla. Pour over pancakes. Cover with plastic wrap; refrigerate at least 2 hours but no longer than 8 hours.
  • 5
    Heat oven to 350°F. Remove baking dish from refrigerator.
  • 6
    In small bowl, mix flour, brown sugar and 1/2 teaspoon pumpkin pie spice. Cut in butter with pastry blender until the size of small peas. Sprinkle on top of pancakes in baking dish.
  • 7
    Bake about 1 hour or until topping is golden and filling is set. If topping browns too quickly, cover with foil.
  • 8
    Let stand 15 minutes before serving.

Expert Tips

  • Can be prepared the night before. The next morning, cover with topping, and bake.
  • If desired, make your own pumpkin pie spice.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
280
% Daily Value
Total Fat
31g
48%
Saturated Fat
17g
85%
Trans Fat
1g
Cholesterol
255mg
85%
Sodium
560mg
23%
Potassium
260mg
7%
Total Carbohydrate
50g
17%
Dietary Fiber
0g
0%
Sugars
25g
Protein
13g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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