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Pumpkin Pancakes with Nutmeg Whipped Cream
Pumpkin Pancakes with Nutmeg Whipped Cream
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate your breakfast with pumpkin spiced pancakes using a simple mix.
Ingredients:
  • 2.3333332538605 cups pancake mix (such as Bisquick®)
  • 2.5 tablespoons white sugar
  • 0.33333334326744 teaspoon ground cinnamon
  • 0.33333334326744 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 1.25 cups milk
  • 0.33333334326744 cup canned pumpkin
  • 0.25 cup vegetable oil
  • 1 cup whipping cream
  • 2 tablespoons white sugar
  • 0.75 teaspoon vanilla extract
  • 0.5 teaspoon ground nutmeg
Instructions:
  • Combine pancake mix, white sugar, cinnamon, 1/3 teaspoon nutmeg, and ginger in a bowl. In a separate bowl, beat eggs, milk, pumpkin, and vegetable oil. Gently mix both mixtures together until just moistened.
  • Preheat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop 1/4 cup of batter for each pancake onto the griddle. Wait for bubbles to form and the edges to look dry. Once a popped bubble near the edge holds its shape, flip the pancakes. Cook until golden brown. Repeat with the remaining batter, adding more oil if needed. Keep the pancakes warm on a plate until serving. For larger batches, keep warm in a single layer in a 300°F (150°C) oven on a cooling rack over a baking sheet.
  • In a chilled small deep bowl, combine whipping cream, 2 tablespoons of sugar, vanilla, and nutmeg. Beat with a mixer using chilled beaters on medium-high speed until soft peaks form.

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