Name: Spiced Pumpkin Pancakes
Cook time: 30 min
Total time: 30 min
Yield: 5 servings
Ingredients: 1 1/2 cups Borden 1% Low Fat Buttermilk; 1 cup canned pumpkin puree; 1 egg; 2 tbsp tablespoons melted butter (unsalted) or vegetable oil; 2 cups flour; 3 tbsp brown sugar; 2 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup Borden Heavy Whipping Cream; 2 tablespoons sugar; 3/4 teaspoon vanilla extract; 1/2 teaspoon ground nutmeg

Breakfast30 minServes 5

Instructions

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.

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.

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.

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

Pancake

1 1/2 cups Borden 1% Low Fat Buttermilk
1 cup canned pumpkin puree
1 egg
2 tbsp tablespoons melted butter (unsalted) or vegetable oil
2 cups flour
3 tbsp brown sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt

Other

1 cup Borden Heavy Whipping Cream
2 tablespoons sugar
3/4 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

At a Glance

Cook Time

30m

∑

Total

30 min