When summer gives way to fall and the leaves start to change color, you know that pumpkin-everything season has officially begun. There’s nothing quite as comforting as starting your weekend with a delicious autumn inspired breakfast filled with warm spices and yummy pancakes. The recipe is adapted from Food Network.
What You Need
2 1/2 cups AP flour
1/4 cup sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground cloves
3/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 cups milk of your choosing
one can (15 oz) pureed pumpkin
1 cup chilled heavy cream
1/2 teaspoon ground nutmeg (fresh if possible)
2 tablespoons roasted pumpkin seeds
What To Do
In a bowl, mix together flour, sugar, baking powder, cinnamon, salt, cloves, ginger, and allspice. In a separate bowl, whisk together the milk, eggs, and pumpkin.
Slowly add the wet mixture into the dry ingredients and mix together until it has just come together. The batter should be thick, and don’t worry if there are lumps. Allow the batter to rest for about 5 minutes.
In the meantime, whip the chilled heavy cream (it’s important for it to be chilled, otherwise it won’t fluff up) with nutmeg. Whip until stiff peaks have formed, and then set aside, covered in the fridge.
Heat a nonstick skillet over a medium flame and once hot, ladle about 1/2 cup of batter, making sure it spreads to about 6 inches all around. Cook for about a minute and a half until the pancake has become golden brown, and then flip over until the pancake is cooked through, about another minute and a half.
Continue until all of the batter has been used. You can keep the ready pancakes warm by preparing a baking sheet with parchment paper and keeping it in an oven set to 200 degrees until ready to serve.
Place pancakes on a plate, add the spiced whipped cream, garnish with roasted pumpkin seeds, and serve alongside maple syrup for a delicious autumn inspired treat.