Pumpkin Pancakes With Nutmeg Whipped Cream Recipes

PUMPKIN SPICE PANCAKES

Steps:

• In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves, making sure to break up all the chunks of brown sugar.
• To a separate bowl, add the pureed pumpkin, buttermilk, eggs, vegetable oil and vanilla. Whisk these ingredients together until everything is incorporated.
• Add the wet ingredients to the dry ingredients and fold them together with a rubber spatula, making sure you don't overmix (stop folding when no streaks of flour remain).
• Preheat a large non-stick frying pan over medium heat and grease it with a little bit of vegetable oil or cooking spray.
• Once the oil has heated for a few seconds, turn the heat down to
• medium-low heat and carefully ladle about 1/3 cup of batter into the pan
• for each pancake, trying to disturb the batter as little as possible to maintain a fluffy texture.
• Once you see the edges beginning to brown slightly and a few bubbles
• breaking the surface of the batter, flip the pancakes over.
• Repeat this process until all your batter is gone. This recipe yields about 8 medium pancakes, but if you're looking for more than that feel free to double the recipe!
• Serve the pancakes hot off the pan with a dollop of fresh whipped cream and a drizzle of caramel sauce!

PUMPKIN PANCAKES WITH NUTMEG WHIPPED CREAM

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.

KETO PUMPKIN SPICE PANCAKES WITH WHIPPED CREAM

Steps:

• In a bowl beat the eggs, pumpkin puree, milk and sweetener until well combined.
• Add the almond flour, coconut flour, baking powder and spices and mix until smooth.
• Lightly grease a non stick skillet with butter.
• Heat the skillet over medium low heat until hot.
• Drop ¼ cup of batter for each pancake onto the hot skillet.
• Cook until small bubbles begin to form on the top.
• Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
• In a bowl place the heavy whipping cream and whip it until soft peaks form.
• Serve the pancakes warm with whipped cream and chopped walnuts and sugar free maple syrup (if using).

PUMPKIN PANCAKES WITH MAPLE SYRUP AND NUTMEG WHIPPED CREAM

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.