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As the leaves begin to change and the air turns crisp, the allure of pumpkin-flavored dishes comes to the forefront of our culinary experiences. The seasonal charm of pumpkin is not just a trend; it evokes a sense of warmth and comfort, reminding us of cozy gatherings, festive celebrations, and spirited family breakfasts. Among the myriad of ways to enjoy pumpkin, mini pancakes stand out as a fun and versatile option that appeals to both children and adults alike. They are perfect for creating memorable moments around the breakfast table or for serving at larger gatherings where everyone can indulge in their delightful, fluffy goodness.

Mini Pumpkin Pancakes with Maple Cream

Celebrate the flavors of autumn with delicious Mini Pumpkin Pancakes topped with rich Maple Cream. These fluffy, spiced pancakes are perfect for cozy family breakfasts or festive brunch gatherings. Easy to make and packed with the goodness of pumpkin, these treats also come with health benefits, making them a guilt-free indulgence. Enjoy the aroma of warm spices and the sweetness of maple while creating memorable moments around the table this fall.
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Ingredients
  

For the Pancakes:

1 cup all-purpose flour

1/2 cup pumpkin puree (canned or fresh)

1 tablespoon brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 large egg

3/4 cup milk (whole or almond)

1 teaspoon vanilla extract

1 tablespoon melted butter (plus extra for cooking)

For the Maple Cream:

1/2 cup heavy whipping cream

2 tablespoons maple syrup

1/4 teaspoon vanilla extract

Pinch of salt

Instructions
 

Prepare the Maple Cream: In a mixing bowl, combine the heavy whipping cream, maple syrup, vanilla extract, and a pinch of salt. Using an electric mixer, whip the mixture until soft peaks form. Set aside in the refrigerator to chill while you make the pancakes.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

      Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, egg, milk, vanilla extract, and melted butter until thoroughly combined.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix - a few lumps are okay.

          Heat the Pan: Heat a non-stick skillet or griddle over medium heat and coat with a small amount of butter.

            Cook Pancakes: Using a tablespoon or mini ladle, pour small rounds of batter onto the skillet (about 2-3 inches in diameter). Cook for 2-3 minutes or until bubbles form around the edges. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.

              Serve: Remove the pancakes from the skillet and keep warm. Continue cooking the remaining batter, adding more butter to the skillet as needed.

                Plate and Garnish: Stack mini pancakes on serving plates and top with a dollop of the chilled maple cream. Drizzle with extra maple syrup if desired.

                  Enjoy!: Serve warm and enjoy these delightful mini pumpkin pancakes with your loved ones.

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