Prep: 10 mins | Cook: 10 mins | Total: 20 mins | Servings: 4 | Yield: 4 servings
Breakfast for champions! These pancakes will surely start up your day. The taste of pumpkin combined with the rest of the ingredients is superb! You have got to try this one out. It won’t disappoint. Enjoy!
2 ⅓ cups pancake mix (such as Bisquick®)
2 ½ tablespoons white sugar
⅓ teaspoon ground cinnamon
⅓ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 large eggs
1 ¼ cups milk
⅓ cup canned pumpkin
¼ cup of vegetable oil
Nutmeg Whipped Cream:
1 cup whipping cream
2 tablespoons white sugar
¾ teaspoon vanilla extract
½ teaspoon ground nutmeg
Step 1: In a medium mixing bowl, add the white sugar, pancake mix, 1/3 teaspoon nutmeg, ginger, and cinnamon. Whisk until well mixed.
Step 2: In another mixing bowl, add the pumpkin, eggs, milk, and vegetable oil. Beat until well mixed.
Step 3: Transfer the mixture into the pancake mixture. Stir until well mixed and moist.
Step 4: Place a frying pan or a griddle on the stove and turn the heat to medium-high.
Step 5: Drizzle with oil and allow it to become hot.
Step 6: Spoon 1/4 cup of the batter and drop them on the pan or griddle. Cook until the sides begin to look dry.
Step 7: Flip the pancake and cook the other side until golden brown.
Step 8: Repeat this method until all the batter becomes pancakes.
Step 9: To keep your pancakes warm, stack them in one layer.
Step 10: In a small chilled bowl, add the whipping cream. Add vanilla, nutmeg, and 2 tablespoons of sugar, then beat until soft peaks form.
Step 11: Add a dollop of the whipping cream mixture over the pancakes
Step 12: Serve and enjoy!
Per Serving: 747.9 calories; protein 14.1g 28% DV; carbohydrates 81.3g 26% DV; fat 41.4g 64% DV; cholesterol 180.6mg 60% DV; sodium 1218.5mg 49% DV.
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