Pumpkin Pancakes With Nutmeg Whipped Cream Recipe

Name: Pumpkin Pancakes With Nutmeg Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pancakes; 2 1/3 cups pancake mix (such as Bisquick(R)); 2 1/2 tablespoons white sugar; 1/3 teaspoon ground cinnamon; 1/3 teaspoon ground nutmeg; 1/4 teaspoon 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 tablespoons white sugar; 3/4 teaspoon vanilla extract; 1/2 teaspoon ground nutmeg

Servings: persons

Pancakes
2 1/3 cups pancake mix (such as Bisquick(R))
2 1/2 tablespoons white sugar
1/3 teaspoon ground cinnamon
1/3 teaspoon ground nutmeg
1/4 teaspoon 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 tablespoons white sugar
3/4 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

1
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.
2
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).
3
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.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Pancakes, 2 1/3 cups pancake mix (such as Bisquick(R)), 2 1/2 tablespoons white sugar, 1/3 teaspoon ground cinnamon, and more.

Yes, Pumpkin Pancakes With Nutmeg Whipped Cream falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pancakes With Nutmeg Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions