Pumpkin Pie Pancakes With Spiced Whipped Cream

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.

Prep Time15

Total Time15

Course: Breakfast

Cuisine: American

Keyword: Pumpkin Pie Pancakes with Spiced Whipped Cream

Servings:

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