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Pumpkin Pancakes with Nutmeg Whipped Cream

Fluffy pumpkin pancakes paired with sweet nutmeg whipped cream, perfect for a cozy breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American, Fall
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the pancakes

  • 2 1/3 cups pancake mix Use your favorite 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 Room temperature for best results
  • 1 1/4 cups milk Room temperature for best results
  • 1/3 cup canned pumpkin Or fresh pumpkin puree
  • 1/4 cup vegetable oil Can substitute with melted butter or coconut oil

For the nutmeg whipped cream

  • 1 cup whipping cream Chilled for best results
  • 2 tablespoons white sugar
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg

Instructions
 

Preparation

  • Whisk together the pancake mix, white sugar, ground cinnamon, ground nutmeg, and ground ginger in a bowl. Set aside.
  • In another bowl, beat together the eggs, milk, canned pumpkin, and vegetable oil until smooth.
  • Pour the wet ingredients into the dry mixture. Stir gently until everything is moistened; a few lumps are okay.

Cooking

  • 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.
  • Cook until the edges start looking dry and bubbles near the edge hold their shape. Flip the pancakes and cook until golden brown.
  • Repeat with the remaining batter, adding more oil to the griddle if needed.
  • Stack the finished pancakes on a plate and keep warm until serving.

Nutmeg Whipped Cream

  • In a chilled bowl, place the whipping cream. Add 2 tablespoons of sugar, vanilla extract, and ground nutmeg.
  • Beat until soft peaks form.

Notes

Serve pancakes warm topped with nutmeg whipped cream. Optional: add maple syrup or powdered sugar for extra sweetness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 8gSodium: 320mgFiber: 2gSugar: 10g
Keyword Breakfast Recipe, Cozy Breakfast, Fall Flavors, Nutmeg Whipped Cream, Pumpkin Pancakes
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