Spiced Pumpkin Pancakes
30
Minutes
5-8
People
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Spiced Pumpkin Pancakes
30
Minutes
5-8
People
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Favorite Recipes
I want to cook for: people
Unit:
Ingredients

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Instructions
  1. In a bowl, mix together 1 ½ cups Borden 1% Low Fat Buttermilk, pumpkin, egg, and butter. Combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, ground cloves and salt in a different bowl.
  2. Stir into the pumpkin mixture. Add extra Borden 1% Low Fat Buttermilk if you think batter is too thick. Before frying pancakes, place Borden Heavy Whipping Cream in a chilled small and deep bowl.
  3. Add the sugar, vanilla and nutmeg. Beat with chilled beaters until soft peaks form. Chill the nutmeg whipped cream until ready to serve. Heat a lightly oiled frying pan or griddle over medium high heat.
  4. Scoop the batter onto the frying pan. Flip when bubbles form and pop, and when a lifted edge is golden brown. Serve warm with nutmeg whipped cream on top.
Ingredients

Share this recipe with your friends!

Instructions
  1. In a bowl, mix together 1 ½ cups Borden 1% Low Fat Buttermilk, pumpkin, egg, and butter. Combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, ground cloves and salt in a different bowl.
  2. Stir into the pumpkin mixture. Add extra Borden 1% Low Fat Buttermilk if you think batter is too thick. Before frying pancakes, place Borden Heavy Whipping Cream in a chilled small and deep bowl.
  3. Add the sugar, vanilla and nutmeg. Beat with chilled beaters until soft peaks form. Chill the nutmeg whipped cream until ready to serve. Heat a lightly oiled frying pan or griddle over medium high heat.
  4. Scoop the batter onto the frying pan. Flip when bubbles form and pop, and when a lifted edge is golden brown. Serve warm with nutmeg whipped cream on top.

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