Fall is officially here, and there’s nothing better than the comfort of pumpkin on a crisp Autumn morning.  This recipe for Pumpkin Pancakes with Nutmeg Whipped Cream will be the perfect start to any fall day.

Ingredients:

• 2 1/3 cup pancake mix
• 2 1/2 tablespoons white sugar
• 1/3 teaspoon ground cinnamon
• 1/3 ground nutmeg
• 1/4 teaspoon ground ginger
• 2 eggs
• 1 1/4 cup milk
• 1/3 cup canned pumpkin
• 1/4 cup vegetable oil
• For whipped cream:
• 1 cup whipping cream
• 2 tablespoons white sugar
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg

Directions

• Whisk together the pancake mix, white sugar, cinnamon, 1/3 teaspoon nutmeg, and ginger; set aside
• Beat together the eggs, milk, pumpkin, and vegetable oil
• Combine the two mixtures, stirring just until all ingredients are moistened
• Heat a lightly oiled griddle or frying pan over medium-high heat
• Using approximately 1/4 cup for each pancake, pour batter onto the griddle
• Cook until the edges of the pancakes start to look dry, and a bubbles popped near the edge holds its shape
• Flip the pancakes over, and continue cooking until the other side is golden brown
• Repeat with remaining batter
• Stack the pancakes on a plate and keep warm until serving
• Place whipping cream in a small, deep, chilled bowl
• Add the 2 tablespoons sugar, vanilla, and nutmeg
• Beat using a mixer with chilled beaters on medium-high speed until soft peaks form

Enjoy!