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Make-Ahead Pumpkin-Cream Cheese Pancake Bake

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  • Prep 45 min
  • Total 1 hr 45 min
  • Servings 8
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Ideally suited for a special-occasion brunch, this indulgent pumpkin pancake bake is easy to make ahead of time.
Created Jul 20, 2017
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  • 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

  • (4 oz/125 g) cream cheese, softened
  • 6 eggs
  • 1 1/2 cups milk
  • 1 cup heavy whipping cream
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla

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


  • 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

  • Tip 1
    Can be prepared the night before. The next morning, cover with topping, and bake.

Nutrition Information

540 Calories, 31g Total Fat, 13g Protein, 50g Total Carbs, 25g Sugars

Nutrition Facts

Serving Size: 8 servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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