Pumpkin Pancakes recipe

A delectable morning treat, these pumpkin pancakes are surprisingly easy to make and will get you in the mood to celebrate halloween. The addition of pureed pumpkin to pancake mix results in a fluffy, moist pancake bursting with pumpkin flavor. Add nutmeg, ginger and cinnamon for a pancake that will remind of you of warm pumpkin pie and trick-or-treating. Homemade whipped cream elevates this delicious breakfast to an unforgettable meal that will quickly become a tradition.

Ingredients:

For Pumpkin Pancakes:
2 ½ cups pancake mix
2 ½ tbsp white sugar
1/3 tsp cinnamon
1/3 tsp ground nutmeg
¼ tsp ground ginger
2 eggs
1 ¼ c. milk
1/3 c. pumpkin (canned or fresh pumpkin puree)
¼ c. vegetable oil

For Nutmeg Whipped Cream:
1 c. heavy whipping cream
2 tbsp white sugar
¾ tsp vanilla extract
½ tsp ground nutmeg

Directions:

1. In medium mixing bowl combine pancake mix, sugar, cinnamon, nutmeg and ginger. Set aside. In large bowl beat together eggs and milk. Add pumpkin and vegetable oil, and whisk until combined. Slowly add dry ingredients, stirring until just combined. Do not overmix; mixture should be lumpy.

2. Heat a large frying pan or lightly oiled griddle over medium-high heat. When heated, pour approximately ¼ cup of batter into center of griddle. Cook until edges of the pancake begin to look dry and bubbles begin to form. Flip pancake over; cooked side should be golden brown. Cook until both sides are golden brown.

3. Repeat with remaining batter, adding more oil to griddle as necessary. Stack cooked pancakes on a plate and place in a warm oven (apr. 200 degrees F or on warm setting.)

4. For whipped cream place whipping cream in a large mixing bowl. Add sugar, vanilla and nutmeg and combine. Beat using a mixer until soft peaks form and desired consistency is achieved. Chill until ready to serve.

Author: Catherine Herzog

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