Pumpkin Pancakes With Nutmeg Whipped Cream Recipes

PUMPKIN PANCAKES WITH MAPLE SYRUP AND NUTMEG WHIPPED CREAM

Pumpkin Pancakes with Maple Syrup and Nutmeg Whipped Cream image

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.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings (12 pancakes)

Number Of Ingredients 15

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

Steps:

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.

PUMPKIN PANCAKES WITH NUTMEG WHIPPED CREAM

Pumpkin Pancakes with Nutmeg Whipped Cream image

We make this every year for Halloween dinner. It would also be good for Thanksgiving morning breakfast and the whipped cream would be great on pumpkin pie.

Provided by RUCIFEY

Categories Breakfast and Brunch Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

2 ⅓ cups pancake mix (such as Bisquick®)
2 ½ tablespoons white sugar
⅓ teaspoon ground cinnamon
⅓ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 eggs
1 ¼ cups milk
⅓ cup canned pumpkin
¼ cup vegetable oil
1 cup whipping cream
2 tablespoons white sugar
¾ teaspoon vanilla extract
½ teaspoon ground nutmeg

Steps:

Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

Nutrition Facts : Calories 747.9 calories, Carbohydrate 81.3 g, Cholesterol 180.6 mg, Fat 41.4 g, Fiber 1.1 g, Protein 14.1 g, SaturatedFat 17.7 g, Sodium 1218.5 mg, Sugar 18.9 g

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