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Pumpkin Pancakes with Nutmeg Whipped Cream

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Fluffy pumpkin pancakes infused with warm fall spices and topped with sweet, fragrant nutmeg whipped cream for a cozy, festive breakfast.

Ingredients

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

1 cup whipping cream

2 tablespoons white sugar

3/4 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

Instructions

  1. Whisk together pancake mix, sugar, cinnamon, nutmeg, and ginger in a bowl and set aside.
  2. In a separate bowl, beat eggs, milk, pumpkin, and vegetable oil until smooth.
  3. Combine wet and dry mixtures, stirring just until moistened without overmixing.
  4. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour about 1/4 cup of batter for each pancake.
  5. Cook until bubbles form and edges look dry, then flip and cook until the second side is golden brown. Repeat with remaining batter.
  6. To make the whipped cream, place whipping cream in a chilled bowl. Add sugar, vanilla, and nutmeg, then beat on medium-high speed until soft peaks form.
  7. Serve warm pancakes topped with nutmeg whipped cream.

Notes

Add cloves or allspice for extra spice.

Mix in chocolate chips or pecans for added texture.

Serve with maple syrup, cinnamon butter, or caramel.

Store pancakes for up to 3 days or freeze for longer storage.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-pancakes-with-nutmeg-whipped-cream/