Pumpkin Pancakes with Nutmeg Whipped Cream

I'm in that fall mood. Plus, I needed to use up the other half of the can of pumpkin I opened for the pumpkin muffins. ;) This recipe for Pumpkin Pancakes was so delicious!! I think it's a wonderful recipe to use when you have guests for breakfast/brunch and it's more filling than regular pancakes.


Pumpkin Pancakes
From: Rucifey @ All Recipes
Serves: 4

2 1/3 cups pancake mix (such as Bisquick)
2 1/2 tbsp sugar
1/3 tsp ground cinnamon
1/3 tsp ground nutmeg
1/4 tsp ground ginger
2 eggs
1 1/4 cups milk
1/3 cup canned pumpkin
1/4 cup vegetable oil

Nutmeg Whipped Cream
1 cup whipping cream
2 tbsp sugar
3/4 tsp vanilla extract
1/2 tsp ground nutmeg

1. Whisk together the pancake mix, white sugar, cinnamon, the 1/3 tsp nutmeg, and ginger; set aside. (You can have this mixed ahead of time and add the wet ingredients right before making.) Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring until all ingredients are moistened.
2. Heat a lightly oiled (I used Pam) 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. For larger batches, keep pancakes warm in a single layer on a cooling rack posistioned over a baking sheet in a 300 degree oven.
3. Place whipping cream in a small, deep, chilled bowl. Add the 2 tbsp sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

So delicious and so "fall." Enjoy!