Adding pumpkin spice pudding mix to the batter not only adds a wonderful flavor but also makes the pancakes fluffy and custardy on the inside. We save a tablespoon of pudding to add to whipped cream for an extra bit of spice and to keep it fluffy longer.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 2 1/4 cups milk
- One 3.4-ounce package pumpkin spice instant pudding mix
- 2 large eggs, at room temperature
- 1/2 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter, plus more for the pan
- 1 cup heavy cream
- Maple syrup, for serving
Instructions
- Whisk the flour, baking powder and salt together in a large bowl. Set aside.
- Pour the milk into a 4-cup measuring cup or medium bowl. Measure out 1 tablespoon of the pudding mix and set aside. Whisk the remaining pudding mix into the milk, whisking until it begins to thicken, about 1 minute. Add the eggs and vanilla and whisk to combine.
- Melt the butter in a large nonstick skillet over medium heat. Add to the milk mixture and whisk to combine.
- Pour the wet ingredients into the flour mixture and whisk until a thick batter is formed. With the skillet over medium heat, ladle the batter by 1/4 cupfuls into the skillet, making 2 to 3 pancakes at a time. Cook, adjusting the heat as needed, until bubbles break on the surface of the pancakes and the undersides are golden brown, 2 to 3 minutes. Flip with a spatula and cook until browned on the second side, 1 to 2 minutes more. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
- Meanwhile, place the heavy cream and reserved 1 tablespoon pudding mix in the bowl of a stand mixer. Mix on medium-high until medium peaks form, 1 to 2 minutes; the cream will thicken further as it sits. Serve the pancakes dolloped with whipped cream and with maple syrup on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 496 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 9 g |
| Cholesterol | 136 mg |
| Sodium | 515 mg |
| Serving Size | 1 of 6 servings |
| Calories | 496 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 1 g |
| Sugar | 30 g |
| Protein | 9 g |
| Cholesterol | 136 mg |
| Sodium | 515 mg |