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As the leaves begin to change and the air turns crisp, the warmth of homemade treats becomes an essential part of fall's charm. There’s something particularly comforting about the aroma of pumpkin spice wafting through your kitchen, evoking memories of cozy gatherings and festive celebrations. This season, embrace the essence of autumn with Mini Pumpkin Pancake Sandwiches—a delightful twist on classic pancakes that’s perfect for breakfast, brunch, or even a simple snack.

Mini Pumpkin Pancake Sandwiches

Dive into the flavors of fall with Mini Pumpkin Pancake Sandwiches! These delightful treats are perfect for breakfast, brunch, or a cozy snack. Featuring the rich taste of pumpkin and warm spices, they are easy to make and bring festive cheer to your table. Enjoy fluffy pancakes layered with a creamy, customizable cream cheese filling, and feel free to add your favorite toppings. Capture the essence of autumn with each delicious bite!
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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 fresh)

1/2 cup buttermilk (or regular milk with 1/2 tablespoon lemon juice)

1 large egg

2 tablespoons melted butter

Cooking spray or additional butter for the pan

For the Cream Cheese Filling:

4 oz cream cheese, softened

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon (optional)

For Garnish:

Maple syrup for drizzling

Whipped cream (optional)

A sprinkle of cinnamon or crushed pecans (optional)

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Instructions
 

Make the Pancake Batter:

    - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

      - In another bowl, mix the pumpkin puree, buttermilk, egg, and melted butter until well combined.

        - Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined (be careful not to overmix).

          Cook the Pancakes:

            - Heat a non-stick skillet or griddle over medium heat and lightly coat it with cooking spray or butter.

              - Pour about 2 tablespoons of batter for each pancake onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown. Remove from the skillet and repeat with the remaining batter.

                Prepare the Cream Cheese Filling:

                  - In a small bowl, beat the softened cream cheese, maple syrup, vanilla extract, and ground cinnamon (if using) until smooth and creamy.

                    Assemble the Sandwiches:

                      - Take one mini pancake, spread a small amount of the cream cheese filling on top, and then place another mini pancake on top to create a sandwich. Repeat with remaining pancakes and filling.

                        Serve:

                          - Arrange the mini pancake sandwiches on a serving platter. Drizzle with maple syrup, add a dollop of whipped cream if desired, and sprinkle with cinnamon or crushed pecans for an extra touch.

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