Whisk together the pancake mix, sugar, cinnamon, nutmeg and ginger, set aside. Beat together the eggs, milk, pumpkin and oil. Combine the two mixtures, stirring just until all ingredients are moistened.
Heat a lightly oiled griddle over medium-high heat. Pour or scoop the batter onto the griddle, using approx. 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. 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.
Place whipping cream in a small, deep, chilled bowl. Add the sugar, vanilla and nutmeg; beat using a mixer with chilled beaters on medium speed until soft peaks form.
Originally Submitted
4/28/2015
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