Spiced pumpkin pancakes with maple cream are a perfect way to start a fall day.
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1/2 cup Land O Lakes® Heavy Whipping Cream
1/3 cup maple syrup
1 (4-ounce) container prepared vanilla pudding cup
1 cup all-purpose flour
2 tablespoons firmly packed brown sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 cup milk
1/2 cup canned pumpkin
1 large Land O Lakes® Egg
2 tablespoons Land O Lakes® Butter, melted
Pumpkin pie spice, if desired
*Substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves.
Place whipped cream in bowl; beat at high speed until soft peaks form. Gently stir in maple syrup and pudding. Refrigerate until serving time.
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in bowl.
Combine milk, pumpkin, egg and melted butter in separate bowl; mix well. Add pumpkin mixture to flour mixture; stir until just combined (mixture may have lumps).
Heat lightly greased griddle to 350°F. or until drops of water sizzle. Spoon 1/4 cup batter onto griddle for each pancake. Cook 2-3 minutes or until bubbles form on surface. Turn; continue cooking 1-2 minutes or until lightly browned.
Top each serving with maple cream. Sprinkle with additional pumpkin pie spice, if desired.
Maple syrup is for more than just pancakes, although we love it there too. It add sweetness and flavor to breakfast and baked goods.