Ad
Pumpkin Pancakes with Nutmeg Whipped Cream are a delightful treat that can bring a warm touch to your mornings. If you love the flavors of fall, this recipe is perfect for you! Fluffy pumpkin pancakes paired with sweet and creamy whipped topping make for a breakfast that everyone will enjoy.
Why Make This Recipe
This recipe is not just about delicious food; it’s about creating memories. Making Pumpkin Pancakes is a wonderful way to gather family around the breakfast table. They are easy enough to whip up on a busy morning but special enough to impress your guests. Plus, they fill your kitchen with the warm scents of cinnamon and nutmeg, making your home feel cozy and inviting.
How to Make Pumpkin Pancakes with Nutmeg Whipped Cream
Ingredients:
- 2 1⁄3 cups pancake mix
- 2 1⁄2 tablespoons white sugar
- 1⁄3 teaspoon ground cinnamon
- 1⁄3 teaspoon ground nutmeg
- 1⁄4 teaspoon ground ginger
- 2 eggs
- 1 1⁄4 cups milk
- 1⁄3 cup canned pumpkin
- 1⁄4 cup vegetable oil
- 1 cup whipping cream
- 2 tablespoons white sugar
- 3⁄4 teaspoon vanilla extract
- 1⁄2 teaspoon ground nutmeg
Directions:
- Start by whisking together the pancake mix, white sugar, ground cinnamon, ground nutmeg, and ground ginger in a bowl. Once mixed, set aside.
- In another bowl, beat together the eggs, milk, canned pumpkin, and vegetable oil until smooth.
- Now, pour the wet ingredients into the dry mixture. Stir gently until everything is moistened. Don’t worry about a few lumps; it's okay!
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Using about 1/4 cup of batter for each pancake, pour or scoop the batter onto the griddle.
- Watch as bubbles form in the pancakes! Cook them until the edges start looking dry and a bubble near the edge holds its shape.
- Flip the pancakes and continue cooking until the other side is golden brown.
- Repeat this with the remaining batter, adding more oil to the griddle if needed.
- Stack the finished pancakes on a plate and keep warm until serving.
- For the nutmeg whipped cream, place the whipping cream in a chilled bowl. Add 2 tablespoons of sugar, vanilla extract, and ground nutmeg. Beat it until soft peaks form.
How to Serve Pumpkin Pancakes
Serve these delicious pancakes warm, topped with a generous dollop of nutmeg whipped cream. You can also add maple syrup or a sprinkle of powdered sugar for extra sweetness. Enjoy them with a cup of coffee or hot chocolate!
How to Store Pumpkin Pancakes
If you have leftovers (which is rare!), let the pancakes cool completely. Then, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or on a griddle.
Tips to Make Pumpkin Pancakes
- Make sure your ingredients are at room temperature for the best results.
- Don’t overmix the batter; a few lumps are perfectly fine!
- Keep your griddle at the right temperature to prevent burning.
Variation
You can add chocolate chips or nuts to the batter for a fun twist! You could also try substituting the canned pumpkin with sweet potato puree for a different flavor.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can! Just cook and puree the fresh pumpkin, then measure it out for the recipe.
Ads
2. Can I freeze these pancakes?
Absolutely! Just place them in a single layer on a baking sheet to freeze, then transfer them to a freezer bag for storage.
3. What can I use instead of vegetable oil?
You can use melted butter or coconut oil as a substitute for vegetable oil. Both will add great flavor!