Pumpkin Pancakes with Whipped Cream

Quick and Easy Real Food Recipe! Did you know that pumpkin is technically a fruit?

Pumpkin Pancakes

THE TASTY INGREDIENTS

Pumpkin Pancakes

Whisk all the pancake ingredients together in one bowl until smooth, being careful not to over mix. Add additional liquid if needed to achieve the desired consistency.

Cook over medium-low heat until bubbles appear and then flip only once, cooking until the pancake is golden brown on both sides. Let the pancake cool for a couple of minute, then drop two or three spoonsful of whipped cream in the center. Sprinkle with cinnamon and serve. Whipped cream instructions are below.

Add all the whipped cream ingredients to a bowl and whip with a hand or stand mixer until the cream just begins to form stiff peaks.

Pumpkin Pancakes

Pumpkin Nutrients: Pumpkin is full of anti-oxidant vitamins such as Vitamin-A, Vitamin-C and Vitamin-E. The vegetable is also a good source of B-Complex group of vitamins like folates, niacin, Vitamin B-6 (pyridoxine), thiamin and pantothenic acid. It is also a rich source of minerals like copper, calcium, potassium and phosphorus and it is low-calorie with great dietary fiber.

For easy stress-free shopping, find some of my favorite non-perishable recipe ingredients, including Organic Pumpkin Pie Spice, in our Vitacost.com Healthy Living Shop or some of my “Featured Kitchen Favorites” in our Walmart.com Shop or try our Personal Care & Tea Shop. They contain links to online stores where I like to shop.

Pumpkin Pancakes with Whipped Cream

Pumpkin Pancakes

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Prep Time: 15 Minutes     Cook Time: 15 Minutes     Yield: 4 Servings

Ingredients

  • 1 Cup of Buttermilk Pancake Mix (I Used a 100% Whole Wheat Mix – Be Sure and Read the Ingredients on the Mix Before Purchasing – Don’t Buy Anything with Unnecessary Additives)
  • 1 Cup of Buttermilk
  • 1/2 Cup of Pumpkin Puree (Use Unseasoned Canned Pumpkin – The Only Ingredient Should be Pumpkin)
  • 1 Large Egg, Room Temperature
  • 1 Tablespoon Unsalted Butter, Melted
  • 1/2 Teaspoon Pumpkin Pie Spice
  • 1/4 Teaspoon Pure Vanilla Extract
  • 1 Cup of Heavy Whipping Cream
  • 1 Tablespoon Sugar (Or to Taste)
  • 1/4 Teaspoon Vanilla

Notes: Make sure the whipping cream ingredients are cream only and nothing else. You’d be surprised how many other additives can be found in whipping cream.

Use your sugar preference. I am sensitive to sugar, so I use Rapadura sugar. The chat about Rapadura is that it is less processed. The minerals are not separated and then reincorporated like other sugars. It is considered a whole food that your body can process easier.

Preparation 

  1. Whisk all the pancake ingredients together in one bowl until smooth, being careful not to over mix.
  2. Add additional liquid if needed to achieve the desired consistency.
  3. Cook over medium-low heat until bubbles appear and then flip only once, cooking until the pancake is golden brown on both sides.
  4. Let the pancake cool for a couple of minute, then drop two or three spoonsful of whipped cream in the center.
  5. Sprinkle with cinnamon and top with whipped cream. Whipped cream instructions are below.
  6. Add all the whipped cream ingredients to a bowl and whip with a hand or stand mixer until the cream just begins to form stiff peaks.

Dianna’s Easy Real Food Recipes 

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Author: Dianna

Dianna Donnely is the Author of “Heart Seasons: The Rainbow Revelation” and a Blogger who is passionate about "Easy Real Food Recipes" made with wholesome ingredients. A theme that runs throughout “Heart Seasons” is the heroine Lily’s love of nutritious foods and cooking, making it a natural transition to the next publishing adventure. A series of “Easy Real Food Recipes” cookbooks!

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