The fragrance of warm spices fills the room when you make these creamy fall-inspired pancakes. A dollop of nutmeg whipped cream and a drizzle of maple syrup complete the dish.
| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 4 servings (12 pancakes) |
| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 4 servings (12 pancakes) |
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 2 cups milk
- 3 large eggs
- One 15-ounce can pumpkin puree
- 1 cup heavy cream, chilled
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons toasted pumpkin seeds
- Maple syrup for serving
Instructions
- Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
- Whisk the flour, sugar, baking powder, cinnamon, salt, cloves, ginger and allspice together in a large bowl. Whisk the milk, eggs and pumpkin puree together in another bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it’s okay if there are some lumps). Let the batter rest for 5 minutes.
- Meanwhile, whip the heavy cream and nutmeg until stiff peaks form. Cover the bowl with plastic wrap and refrigerate until ready to use.
- Heat a large nonstick skillet over medium heat. Ladle a heaping 1/2 cup of the batter into the skillet, spreading it into a 6-inch round. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the second side is golden brown and the pancake is cooked through, about 1 minute 30 seconds more. The first few pancakes may seem sticky and hard to flip, but the pancakes will become easier to flip as you cook more of them.
- Transfer the pancake to the baking sheet in the oven, tucking it between the two kitchen towels. Repeat with the remaining batter to make more pancakes.
- Place 3 pancakes on each plate and garnish with nutmeg whipped cream and pumpkin seeds. Serve with maple syrup.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 788 |
| Total Fat | 33 g |
| Saturated Fat | 18 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 6 g |
| Sugar | 37 g |
| Protein | 20 g |
| Cholesterol | 233 mg |
| Sodium | 882 mg |
| Serving Size | 1 of 4 servings |
| Calories | 788 |
| Total Fat | 33 g |
| Saturated Fat | 18 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 6 g |
| Sugar | 37 g |
| Protein | 20 g |
| Cholesterol | 233 mg |
| Sodium | 882 mg |
Reviews
Fabulous flavor! I let the batter rest 20 minutes while I prepped other breakfast things and it was a bit too thick so I added an extra splash of milk. These pancakes are dense & moist from all of the pumpkin but my family raved about them. Very hearty for a cold winter day! We sprinkled chopped toasted pecans on them instead of the pepitas.
They’re very tasty just not as fluffy as I’d want a pancake to be. I’ll try adding more baking soda or even cutting back on the pumpkin to hopefully have them turn out less dense.
Delicious recipe I surprise my daughter when she woke up she said what are you doing it smells so yummy she loved every piece and the whip cream scrumptious
This recipe is so amazing! I added 3 heaping tablespoons of powdered sugar to the whipped cream to make it sweeter and I also added chocolate chips to the pancake batter because who doesn’t love pumpkin chocolate chip?! So yummy!!
I loved this recipe and tweaked to my taste and health preferences. I subbed for whole wheat and almond flour and they turned out perfectly. I will say I think there was too much liquid called for, so next time I’ll add 1 1/2 c or less. Can always add, can’t take away. Loved this!
Awful recipe!
The pancakes took super long on each side to bake. Thought they were done, but still mushy inside. The batter was not sweet enough. Also I had a bad taste after eating the pancakes, too much spice.
Will not make again.
I made these in advance for Christmas breakfast. They are light, fluffy and tasty! Our new Christmas morning tradition!
I loved this recipe!! I made the pancakes as directed and then spread the top with cream cheese and poured real maple syrup on top. It tasted just like my favorite cake.
The pancakes are a little dense but they have a very good flavor.
These are tasty with the nutmeg whipped cream, but dense. Not light and fluffy pancakes like you’d expect.