Pumpkin Pancakes with Nutmeg Whipped Cream Recipe - Allrecipes.com
Pumpkin Pancakes with Nutmeg Whipped Cream Recipe
  • READY IN 20 mins

Pumpkin Pancakes with Nutmeg Whipped Cream

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2010

AMAZING! This was delicious. The only change I made was to use pumpkin pie spice instead of the recipe spices, but only BECAUSE I was out of nutmeg. Without trying to sound too snarky, I have to add a comment to fellow reviewers. One of my biggest pet peeves is when somebody changes most of the ingredients in a recipe and then has the nerve to rate it with 1 or 2 stars & give it a bad review. Seems to me that you might have ruined the recipe yourself with the changes & that if you'd followed the recipe as written you may have liked it. If you made changes to a recipe thinking you'd improve it & you didn't, it's rude to then come back here & blame the creator of it for your error. I'm just sayin'.....

 
Most Helpful Critical Review
Nov 25, 2008

I halved the recipe and used 1/2 t. pumpkin pie spice instead of the spices and used jiffy baking mix instead of pancake mix. There was VERY little spice and pumpkin flavor. Definitely needs more of both. They really just tasted like normal pancakes.

 
Nov 25, 2008

I used my own pancake mix, buttermilk and melted butter. I also used brown sugar in the whipping cream for a deeper taste. Everything else I kept the same. Everyone enjoyed them. TIP: You might want to up the spices if you like them to be more defined.

 
Jan 06, 2009

This recipe was amazing! I did not change a thing and they turned out perfect. They require a shorter cook time than regular pancakes so keep a close eye on them! Delicious!

 
Nov 27, 2008

Since I make my pancakes from scratch, I had to modify the recipe slightly... but WOW! My family LOVED these. They are DELICIOUS. My husband can't get enough. I'm cooking my second batch as I type this. Thank you thank you thank you!

 
Nov 28, 2008

My kids and family LOVED this recipe. Kids rarely ask for second helpings of pancakes, and they woffed down several of these. We had overnight guests who also raved about these. They were fluffy, sweet and easy to make.

 
Dec 20, 2008

These were great! I did not make the topping. Increased the spices just a bit and added pecans into the batter. The flavors were wonderful and the pumpkin flavor came through just right.

 
Dec 13, 2010

These pancakes were wonderful! The only thing I "changed" was I doubled the cinnamon because I love cinnamon. :-D I didn't get to make the whipped cream because I didn't have any whipping cream readily available. I'll due the entire recipes next time. This is definitely a winner! Thank you!

 

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Nutrition

  • Calories
  • 748 kcal
  • 37%
  • Carbohydrates
  • 81.3 g
  • 26%
  • Cholesterol
  • 193 mg
  • 64%
  • Fat
  • 41.4 g
  • 64%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 1218 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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