Fluffy pumpkin pancakes with brown sugar whipped cream

It’s fall so naturally everything is pumpkin flavored. I’m not a huge fan of most pumpkin things but I make an exception for these pancakes. They’re spiced to perfection with cinnamon and nutmeg then topped off with brown sugar whipped cream and toasted pecans. From start to finish it took me about 30 minutes, the most difficult part being the whipped cream. If you use an electric mixer instead of whipping by hand it’ll make the whipped cream part much easier.
Walkthrough
Mix together the flour, baking powder, salt, nutmeg, and cinnamon. In a separate bowl beat the eggs with a fork then mix in the almond milk, pumpkin, and melted butter. Mix all of the wet ingredients into the dry ingredients.
Pre heat a non stick pan to medium high heat. Spray with non stick spray. Using a 1/2 cup measuring cup drop batter into the pre heated pan. While the pancakes are cooking whisk the heavy whipping cream with the brown sugar, taking breaks to check on the pancakes and give your arm a rest. Flip the pancake when small bubbles begin to break through the surface of the batter and the edges start to look cooked. Cook for a few minutes after the pancake is flipped then transfer to a serving dish. Top with maple syrup, brown sugar whipped cream, and toasted pecans.
Q&A
 
What’s the easiest way to make whipped cream?
Depending how much I’m making usually determines if I’m going to whisk it by hand or use a whisk attachment on my stand mixer. For these pancakes I whisked it by hand in between making pancakes.
Can I use cows milk instead of almond milk? 
You can use any type of milk. I just had almond milk handy so that’s what I used.
 
If you have any other questions leave them in the comment section at the bottom of the page
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Ingredients:
 
Pumpkin pancakes 
1 cup pumpkin puree
1 1/2 cups all purpose flour
3 tsp baking powder
2 tsp nutmeg
2 tsp cinnamon
1 tsp salt
2 eggs, beaten
1 1/2 cups almond milk
1 tbsp butter, melted
Brown sugar whipped cream
1 cup heavy whipping cream
2 tbsp light brown sugar
Toppings
Toasted pecans
Maple syrup
Directions:
 
Pumpkin pancakes
  1. Mix together the flour, baking powder, salt, nutmeg, and cinnamon. In a separate bowl beat the eggs with a fork then mix in the almond milk, pumpkin, and melted butter. Mix all of the wet ingredients into the dry ingredients.
  2. Pre heat a non stick pan to medium high heat. Spray with non stick spray.
  3. Using a 1/2 cup measuring cup drop batter into the pre heated pan. Flip the pancake when small bubbles begin to break through the surface of the batter and the edges start to look cooked. Cook for a few minutes after the pancake is flipped then transfer to a serving dish.
  4. Top with maple syrup, brown sugar whipped cream, and toasted pecans.
Brown sugar whipped cream
  1. Combine heavy whipping cream and brown sugar in a large mixing bowl. Whisk until mixture begins to thicken

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