Pumpkin Roll Pancakes

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Pumpkin Roll Pancakes
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  1. 3/4 cups all purpose flour
  2. 3/4 cups whole wheat flour
  3. 4 tablespoons brown sugar
  4. 2 teaspoons baking powder
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon table salt
  7. 1 1/2 teaspoons cinnamon
  8. 1/4 teaspoon nutmeg
  9. 1/2 teaspoons ground cloves
  10. 3/4 teaspoons ground ginger
  11. 1 1/2 cups buttermilk
  12. 1 1/2 teaspoons vanilla extract
  13. 2 tablespoons canola oil
  14. 2 eggs
  15. 2/3 cup pumpkin puree
  16. Cream Cheese Whipped Cream
  17. 4 ounces cream cheese (low fat is fine, no fat free)
  18. 4 tablespoons powdered sugar
  19. 1 teaspoon vanilla extract
  20. 1/2 cup whipping cream (heavy or regular) whipped until medium peaks form
  21. Pure maple syrup for serving
  1. Prepare whipped cream by beating cream cheese, powdered sugar and vanilla until smooth and creamy. Take 1/2 of the whipped cream (that you already whipped) and beat it in until smooth. Add the rest of the whipped cream and use a spatula to gently fold in (do not beat). Cover and refrigerate until ready to use.
  2. Prepare pancakes. Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Make sure to break up any clumps of brown sugar. In a separate bowl, whisk together buttermilk, vanilla, oil, eggs and pumpkin. Combine wet ingredients with dry and gently combine until mixed. Do not overmix.
  3. Heat a nonstick griddle to medium heat. When hot, use butter or nonstick spray to coat the pan. Drop 1/4 cup pancake batter to form each pancake and cook until edges set (if you wait until they bubble, it might be just a bit too long). Flip pancakes and cook remaining side.
  4. Serve warm pancakes with a dollop of cream cheese topping and a drizzle of maple syrup.
  5. Makes 12-14 large pancakes.
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