I don’t mean it lightly when I say these are the best pancakes I’ve ever made. My wife and daughter couldn’t get enough! This recipe includes instructions for making cinnamon whipped cream and butter from heavy whipping cream, along with pumpkin tips.
1. **Prepare Heavy Whipping Cream & Butter:** Using 1 quart heavy whipping cream, mix on medium speed for 10-15 minutes until whipped. Remove a small bowl-full, mix in 1 teaspoon cinnamon and 1 tablespoon powdered sugar, and set aside for topping pancakes. Continue mixing the remaining cream on medium speed for 10-15 more minutes until butter is formed. Separate the butter from the milk (buttermilk can be used in the pancake batter, and butter for greasing the griddle).
2. **Prepare Pumpkin:** Soften up pumpkin puree in the oven at 400°F for 15-20 minutes. Do this while the whipping cream mixes. If your pumpkin puree is a little dry, add in 1-2 tablespoons of water and mix some more.
3. **Combine Dry Ingredients:** In a large-sized bowl, combine all the dry ingredients: 2 cups all purpose/plain flour, 1/4 cup granulated sugar or sweetener, 4 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ginger, 1/2 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon nutmeg. Give a good mix.
4. **Combine Wet Ingredients:** In a measuring cup, combine the wet ingredients: ~2 cup buttermilk, 1/4-1/2 cup milk, 1/2 cup pumpkin puree, 2 teaspoons pure vanilla extract, and 1 large egg.
5. **Mix Batter:** Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined, leaving it a bit clumpy. If the batter is too thick (doesn’t pour off the ladle or out of the measuring cup smoothly), fold a couple tablespoons of extra milk into the batter at a time until reaching the desired consistency.
6. **Cook Pancakes:** Heat a nonstick pan or griddle over low-medium heat and wipe it over with the fresh butter (made from the heavy whipping cream process) to lightly grease the pan. Pour batter onto the pan and spread out gently into a round shape.
7. **Flip and Finish:** When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
8. **Serve:** Serve the pancakes with the cinnamon whipped cream and syrup and enjoy! Use the buttermilk in the pancake batter and the butter for the griddle when making the pancakes. Enjoy 3 ways to use heavy whipping cream!
