Mini Pumpkin Pancakes with Maple Cream

Fall into the flavors of autumn with delicious mini pumpkin pancakes topped with creamy maple goodness. This delightful breakfast recipe combines the warmth of pumpkin and spices, creating a fluffy treat that's perfect for crisp mornings. Easy to make and loved by the whole family, these pancakes embody the comfort of the season. Enjoy every bite with a drizzle of maple cream for an indulgent twist. Elevate your fall breakfasts with this heartwarming recipe!

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Ingredients

For the Pancakes:

1 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup canned pumpkin puree

1 large egg

3/4 cup buttermilk (or substitute with regular milk mixed with 1 teaspoon vinegar)

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

For the Maple Cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

Instructions

Prepare the Pumpkin Pancake Batter: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk thoroughly until the dry ingredients are well mixed.

Combine Wet Ingredients: In a separate mixing bowl, whisk together the pumpkin puree, large egg, buttermilk (or vinegar milk), melted butter, and vanilla extract until you achieve a smooth consistency.

Mix Dry and Wet Ingredients: Pour the pumpkin mixture into the bowl with the dry ingredients. Stir gently until just combined, taking care not to overmix; a few lumps in the batter are perfectly fine.

Heat the Pan: Preheat your griddle or non-stick skillet over medium heat. Lightly grease the surface with cooking spray or a small amount of oil to ensure easy flipping.

Cook the Pancakes: Using a measuring spoon, drop approximately 2 tablespoons of batter onto the hot skillet for each pancake. Cook until bubbles begin to form on the surface, about 2-3 minutes. Flip with a spatula and cook for an additional 1-2 minutes, or until the pancakes turn golden brown. Place cooked pancakes in a warm oven to keep them nice and cozy while you finish cooking the remaining batter.

Make the Maple Cream: In a clean bowl, start whipping the heavy cream using an electric mixer on medium speed until soft peaks form. Gradually add the powdered sugar, maple syrup, and vanilla extract while continuing to beat the mixture until stiff peaks form.

Serve: Stack the mini pancakes on individual plates, generously dolloping the creamy maple topping over them. For an extra touch of sweetness, drizzle with additional maple syrup.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

Presentation Tips: Serve the pancakes in a neat stack, sprinkle a dash of ground cinnamon or finely chopped pecans on top, and place a mint leaf for a pop of color. Enjoy your deliciously festive breakfast!