Pumpkin Pie Pancakes With Spiced Whipped Cream

Pumpkin Pie Pancakes With Spiced Whipped Cream is your favorite dessert for breakfast!

A few nights ago when my kiddos and I were setting up our Christmas tree, I wanted to make something fun, but still easy for dinner.  What could be more fun then Breakfast-for-Dinner?

And if you are going to have Breakfast-for-Dinner, especially on Christmas tree decorating night, it has to be extra special.

My Pumpkin Pie Pancakes With Spiced Whipped Cream checks all the boxes.  These pancakes are fluffy, packed with pumpkin, spiced like pie, and melt in your mouth delicious.  With every ingredient of pumpkin pie, these pancakes combine the best of breakfast and dessert.  And the cinnamon and nutmeg infused whipped cream is…..I have to say it, like the icing on the cake.  Served with my Homemade Hickory Smoked Bacon and fresh strawberries, I had one happy family.

How to make Pumpkin Pie Pancakes With Spiced Whipped Cream

Start by mixing the dry ingredients including flour, brown sugar, baking powder, baking soda, cinnamon, fresh grated nutmeg, ginger, cloves, and salt in a large mixing bowl.

If you don’t have a microplane grater and whole nutmegs, I highly recommend them!

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These are both staples in my kitchen that I use very frequently, but powdered nutmeg will certainly work.

In a separate smaller bowl, whisk together evaporated milk, pumpkin, eggs, and vinegar.  Add the wet ingredients to the dry and whisk together just until combined.  A slightly lumpy batter is expected.

Heat a griddle or fry pan on medium-low heat.  This batter also works very well in a waffle iron.  Spray with non-stick spray.  I use a 1/4 measuring cup for my pancake size.  Flip pancakes when bubbles begin for form.

To make the Spiced Whipped Cream, chill a bowl and your mixer attachments in the freezer for 5-10 minutes.  Regular beaters or even a whisk will work, but I absolutely love my kitchenAid.

Very cold heavy cream and implements will produce the best results.  Whip the heavy cream until you have soft peaks.  Add the powdered sugar, cinnamon, fresh grated nutmeg, and vanilla.  Continue whipping the cream until you have stiff peaks.

Refrigerate until you are ready to serve your pancakes.

We like to make a short stack of pancakes on our plates, drizzle with maple syrup, top with the cream and a dash of cinnamon.  I hope you enjoy my Pumpkin Pie Pancakes with Spiced Whipped Cream as much as my family.

If you love pumpkin as much as I do, make sure you check out Cream Cheese Stuffed Pumpkin Bread and The BEST Pumpkin Bread.

Tried this?  Leave me a comment below.  I’d love to hear from you!

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5 from 6 votes

Pumpkin Pie Pancakes With Spiced Whipped Cream

These pancakes are fluffy, packed with pumpkin, spiced like pie, and melt in your mouth delicious. And the cinnamon and nutmeg infused whip is cream is.....I have to say it, like the icing on the cake.

Course Breakfast

Cuisine American

Keyword Pumpkin Pie Pancakes with Spiced Whipped Cream

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 438kcal

Author Jennifer Grissom

Ingredients

Pancakes

• 2 cups flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon fresh grated nutmeg or 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 1.5 cups evaporated milk
• 1 cup pumpkin
• 2 eggs
• 1 tablespoon vinegar

Spiced Whipped Cream

• 1 cup heavy whipping cream - very cold
• 2 tablespoons powdered sugar or to taste
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fresh grated nutmeg or 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract

Instructions

• Mix the dry ingredients including flour, brown sugar, baking powder, baking soda, cinnamon, fresh grated nutmeg, ginger, cloves, and salt in a large bowl.
• In a smaller bowl, whisk together evaporated milk, pumpkin, eggs, and vinegar.
• Add the wet ingredients to the dry and whisk together just until combined.
• A slightly lumpy batter is expected.
• Heat a griddle or fry pan on medium-low heat.
• Spray with griddle with non-stick spray.
• Use a 1/4 measuring cup for pancake size.
• Flip pancakes when bubbles begin for form.
• To make the Spiced Whipped Cream, chill a bowl and your mixer attachments in the freezer for 5-10 minutes.
• Whip the heavy cream until you have soft peaks.
• Add the powdered sugar, cinnamon, fresh grated nutmeg, and vanilla.
• Continue whipping the cream until you have stiff peaks.
• Refrigerate until ready to use.
• Serve whipped cream over pancakes with syrup and garnish with cinnamon if desired.

Nutrition

Calories: 438kcal | Carbohydrates: 50g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 127mg | Sodium: 484mg | Potassium: 496mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2460IU | Vitamin C: 3.2mg | Calcium: 277mg | Iron: 2.6mg

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Savor with Jennifer running.

Jennifer Grissom

Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!

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