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As the leaves begin to change and the air turns crisp, the appeal of pumpkin-flavored dishes becomes undeniable. The fall season invites a plethora of culinary delights, with pumpkin emerging as a star ingredient in many households. From lattes to pies, the warm, earthy flavor of pumpkin evokes a sense of comfort that is hard to resist. Among the myriad of pumpkin-infused recipes, mini pumpkin pancakes stand out as a delightful breakfast option that is both festive and delicious. These tiny stacks of fluffy goodness, infused with pumpkin and warm spices, are perfect for cozy mornings and are sure to bring a smile to anyone’s face.

Mini Pumpkin Pancakes with Maple Cream

Embrace the fall season with mini pumpkin pancakes topped with luscious maple cream. These bite-sized treats are fluffy, spiced with cinnamon and nutmeg, and offer a delightful taste of autumn. Perfect for cozy mornings or festive brunches, they combine the warmth of pumpkin puree with the sweetness of maple syrup. This recipe not only satisfies your cravings but also adds nutritional benefits, making it a great choice for a wholesome breakfast. Enjoy every bite!
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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 regular milk with 1 teaspoon vinegar added)

2 tablespoons melted butter

1 teaspoon vanilla extract

For the Maple Cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

2 tablespoons maple syrup

1 teaspoon vanilla extract

Instructions
 

Prepare the Pumpkin Pancake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

    Combine Wet Ingredients: In another bowl, whisk together the pumpkin puree, egg, buttermilk, melted butter, and vanilla extract until smooth.

      Combine Dry and Wet Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

        Heat the Pan: Preheat a griddle or non-stick skillet over medium heat and lightly grease with cooking spray or a small amount of oil.

          Cook the Pancakes: Drop small amounts (about 2 tablespoons) of the batter onto the hot skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter, keeping cooked pancakes warm in a low oven.

            Make the Maple Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar, maple syrup, and vanilla extract, continuing to beat until stiff peaks form.

              Serve: Stack the mini pancakes on plates, dollop generously with maple cream, and drizzle with additional maple syrup.

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