By food contributor Brittany
Once October arrived I had this “seasonal anxiety” to add pumpkin to everything… some things were better, and to be honest some things not so much. But one pumpkin recipe I can always rely on for a celebration of the fall season are these pumpkin pancakes.
I usually don’t mess with the classics too much, but this time I wanted to add something a little extra… so I came up with maple cinnamon whipped cream! My husband pretty much had equal parts of whipped cream to pancake and honestly I barely got enough for myself! The whipped cream balances out the spiciness of the pancake and is super easy to make!
Keep reading for the recipe…
Serves 6 (I halved this recipe for my husband & I)
2 1/2 c. flour
4 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. ginger
1 tsp. freshly grated nutmeg
1 tsp. cinnamon
2 pinches of clove
2 c. milk (or a splash more for thinner batter)
3/4 c. canned pumpkin puree
4 tbsp. melted butter
Chopped pecans for garnish
1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
2. In a separate bowl whisk together milk, pumpkin, melted butter and eggs.
3. Fold mixture into dry ingredients. Add extra milk if your batter is too thick.
4. Grease skillet and bring to a medium heat; pour 1/4 c. batter for ea. pancake.
5. Cook pancakes about 3 minutes each side.
6. Serve with maple cinnamon whipped cream, maple syrup, and garnish with pecans.
You can even drizzle caramel for a fancy touch!
Maple Cinnamon Whipped Cream
1 1/2 c. heavy whipping cream
dash of cinnamon
1. In a chilled bowl pour heavy whipping cream. Drizzle as much maple
syrup to your tasting and add a dash of cinnamon. Beat on high until peaks form and is
light and fluffy.