Fluffy Pumpkin Pancakes

Ingredients

Pumpkin Pancakes

Pancake Mix –

2 cups                    All purpose flour

2 teaspoons           Baking Powder

1 teaspoon            Baking Soda

½ teaspoon            Salt

2 Tablespoons       Brown Sugar

2 large eggs          Lightly beaten

3 cups                    Buttermilk

4 Tablespoons       Unsalted Butter, melted

Combined with -

1-1/2 tsp                Pumpkin Pie Spice

½ cup                     Canned Pumpkin

Maple Whipping Cream -

1 cup                     Heavy Whipping Cream

2 Tablespoons       Vermont (of course…;-) Maple Syrup

Dash                      Ground Cinnamon

Directions

For Pumpkin Pancakes:

·         Whisk together flour, baking powder, baking soda, salt, and brown sugar in a medium bowl. 

·         Add eggs, buttermilk, and melted butter; whisk to combine

·         Fold in pumpkin spice and canned pumpkin until fully blended. 

·         Pour slightly less than ¼ cup of batter per pancake onto lightly buttered and preheated 375 degree griddle

·         Cook about 1-1/2 mins. per side

For Maple Whipping Cream:

·         In a chilled bowl, beat whipping cream and maple syrup until stiff

·         Serve pancakes with a dollop of maple whipping cream and a sprinkle of fresh ground nutmeg

          This should serve about 6 people with two “healthy size” pancakes each!  Enjoy!!

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