One of the things I love about pumpkin is how wonderful it tastes when you add a little sweetness to it. When making pumpkin pancakes, you tend to lose some of that, just because the batter isn't really sweet. You rely a lot on the syrup and other toppings to bring the flavor out. With this recipe, the flavor of the pumpkin is front and center. The creamy, sweet topping screams fall. The raisins and pecans in the pancake add a great crunch and chew to pair well with the pumpkin topping. I hope you enjoy!
Pumpkin Pie Spiced Pancakes with Pumpkin Whip
- 2 Cups Pancake Mix I like Bisquick
- 1 Eggs
- 1 1/4 Cup Milk
- 1 TB Pumpkin Pie Spice
- 1 1/2 TB Sugar
- 1/3 Cup Pecans Chopped
- 1/4 Cup Raisins
- 1 Cup Heavy cream
- 8 oz. Pumpkin puree
- 2/3 Cup Powdered sugar
- 1/4 Cup Maple syrup
- Mix pancake batter ingredients and set aside. Allowing the batter to sit (and rise) gives you fluffier pancakes.
- Add cream to a bowl and beat with a hand mixer until soft peaks form, about 1 to 2 minutes. Add powdered sugar and beat until stiff peaks form, about another 1 to 2 minutes. gently fold in the pumpkin puree.
- Heat a griddle or large pan over medium heat. Spray with cooking spray and ladle (or spoon) pancake batter to form 4 inch round pancakes. Cook for 5 minutes, then flip and cook another 4 minutes.
- Plate the pancakes, add the pumpkin whip and drizzle with maple syrup. Enjoy!!