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.


  • 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


  • 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