print icon
Print This Recipe

Pumpkin Pancakes with Nutmeg Whipped Cream

SUBMITTED BY: RUCIFEY 

"We make this every year for Halloween dinner. It would also be good for Thanksgiving morning breakfast and the whipped cream would be great on pumpkin pie."
Upload a photo
RECIPE RATING:
This recipe has been rated 10 times with an average star rating of 4.7
Read Reviews (9)
PREP TIME  10 Min
COOK TIME  10 Min
READY IN  20 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • Pancakes
  • 2 1/3 cups pancake mix (such as Bisquick®)
  • 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
  •  
  • Nutmeg whipped cream
  • 1 cup whipping cream
  • 2 tablespoons white sugar
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg

What to Drink?
Cocktail Blood Orange Bellini
Hot Non-Alcoholic Coffee

DIRECTIONS

  1. Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened.
  2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
  3. Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on nov. 25, 2008 by tat2whttrsh aka Lambchop's Mom 
I used my own pancake mix, buttermilk and melted butter. I also used brown sugar in the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.7 star rating.
Reviewed on nov. 25, 2008 by ashbugg03 
I halved the recipe and used 1/2 t. pumpkin pie spice instead of the spices and used jiffy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on dec. 20, 2008 by Twiggy 
These were great! I did not make the topping. Increased the spices just a bit and added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on nov. 28, 2008 by Ms Maggie 
My kids and family LOVED this recipe. Kids rarely ask for second helpings of pancakes, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on nov. 27, 2008 by funkadelica 
Since I make my pancakes from scratch, I had to modify the recipe slightly... but WOW! My... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on jan. 6, 2009 by Megan B. 
This recipe was amazing! I did not change a thing and they turned out perfect. They require a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on dec. 2, 2008 by Jessica 
These are amazing!!! I made them for breakfast Thanksgiving morning and again for dinner the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on feb. 2, 2009 by Fancypants 
Made these without the cream and they were a hit at our annual family Christmas brunch. Just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on jan. 3, 2009 by Kate T 
These were so good! I only made the pancakes and they turned out so light and fluffy. It was a... MORE


 
ADVERTISEMENT

Recipe Submitter:

Photo by RUCIFEY

Cooking Level: Intermediate

Living In: Fresno, California, USA

My Profile | Cooks I Like | Reviews | Photos | Recipes | Blog

Nutritional Information
Pumpkin Pancakes with Nutmeg Whipped Cream

Servings Per Recipe: 4

Amount Per Serving

Calories: 748

  • Total Fat: 41.4g
  • Cholesterol: 193mg
  • Sodium: 1218mg
  • Total Carbs: 81.3g
  •     Dietary Fiber: 1.1g
  • Protein: 14.1g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?