Recipe of the Week: Pumpkin Pancakes and Maple Cinnamon Whipped Cream

photo courtesy allrecipes.com

Jack 'O Lantern season may be over, but pumpkin season is just hitting it's stride. Pancakes are a Sunday dinner tradition at our house, and it only seemed fitting that we add a pumpkin version to our pancake repertoire. I found a lovely pumpkin pancake recipe at allrecipes.com.

We made a few adjustments to the original recipe. Here's our version:

1 c. all purpose flour
1 c. whole wheat flour
3 T. maple syrup (the real kind)
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground cloves
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1 1/2 c. buttermilk
1 1/2 c. pumpkin puree
1 egg
2 T. vegetable oil

Combine dry ingredients. In a separate bowl, combine wet ingredients. Gently stir the dry ingredients into the wets. Cook like normal pancakes.


These were tasty, but a spoonful of our special whipped cream took them over the top.

Here's the recipe (you can thank me later):

Maple Cinnamon Whipped Cream
1 c. heavy whipping cream
2 T. maple syrup (again, the real stuff-- no Aunt Jemima!)
1/4 tsp. ground cinnamon

Combine all ingredients and beat to your preferred stiffness. (we like soft peaks)

Don't just save this for your pancakes. It's wonderful in hot chocolate, and I'm betting it would be divine on all kinds of baked goods: gingerbread, apple pie, rice pudding...