Email a friend print

Follow Jewish Times

Pumpkin Pancakes with Orange Whipped Cream

Dairy

Ingredients

2 1/3 cups pancake mix
2 tablespoons white sugar
1/4 teaspoon ground ginger
2 eggs
1 1/4 cups milk
1/3 cup canned pumpkin pie
1/4 cup canola oil
1 cup heavy whipping cream
2 tablespoons white sugar
3/4 teaspoon vanilla extract
1 tablespoon orange zest
1/4 teaspoon cinnamon

Directions

Whisk together pancake mix, sugar and ginger. Set aside. Beat eggs, milk, pumpkin pie and canola oil. Combine dry and wet ingredients until just moistened. Heat non-stick or lightly oiled griddle over medium-high heat. Spoon about 1/4 cup of the mixture for each pancake on griddle. When edges bubble, flip pancake over and cook until golden brown on both sides. Repeat, oiling griddle if needed between batches.

To make whipped cream, place whipping cream in a chilled bowl. Add sugar, vanilla, orange zest and cinnamon. Beat on high speed until soft peaks form. Use whipped cream right before serving. Serves 4-6.