Pumpkin Pancakes with Nutmeg Whipped Cream

Pumpkin Pancakes with Nutmeg Whipped Cream

80
RUCIFEY 5

"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

20 m servings 748 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 748 kcal
  • 37%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 81.3g
  • 26%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 1218 mg
  • 49%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

80
  1. 105 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 mo...

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 ...

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 ...

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!

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 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 mo...

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...

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 cre...

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.

yummy! i'm going to try them with the Krusteaz whole wheat/honey pancake mix i use; that you only add water so would adjust recipe accordingly leaving out the eggs etc. i used butter and maple s...