Pumpkin Pancakes with Nutmeg Whipped Cream
published by Gwendolyyn on Dec 7, 2010
Looking for a tasty spin on pancakes that will leave everyone full but wanting more? Pumpkin pancakes are perfect for a hearty fall breakfast; especially served with smoked bacon on the side.
Tip: Mix in one ½ cups Semi-sweet Chocolate Chips and top with chopped pecans for an added treat!
Ingredients
Pumpkin Pancakes:
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon and 1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs, separated
2 cups milk
1 cup cooked or canned pumpkin
1/4 cup vegetable oil
1 cup semi-sweet Chocolate Chips
Nutmeg Whipped Cream:
2 cups of whipped cream topping
1 tablespoon Nutmeg
Step 1
Sift together flour, sugar, baking powder, salt & cinnamon in a bowl. Using a whisk works just as well.
In another bowl, whisk the egg yolks, milk, pumpkin and oil.
Stir pumpkin mixture into flour mixture just until moistened.
In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
Step 2
Pour batter by 1/4 cupful’s onto a hot lightly greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.
In a bowl combine whipped cream and nutmeg, mix well.
Step 3
Serve with Nutmeg Whipped Cream and Maple Syrup.
