Name: Pumpkin Spice Pudding Pancakes
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon kosher salt; 2 1/4 cups milk; One 3.4-ounce package pumpkin spice instant pudding mix; 2 large eggs, at room temperature; 1/2 teaspoon pure vanilla extract; 4 tablespoons unsalted butter, plus more for the pan; 1 cup heavy cream; Maple syrup, for serving

Directions

Whisk the flour, baking powder and salt together in a large bowl. Set aside.
Pour the milk into a 4-cup measuring cup or medium bowl. Measure out 1 tablespoon of the pudding mix and set aside. Whisk the remaining pudding mix into the milk, whisking until it begins to thicken, about 1 minute. Add the eggs and vanilla and whisk to combine.
Melt the butter in a large nonstick skillet over medium heat. Add to the milk mixture and whisk to combine.
Pour the wet ingredients into the flour mixture and whisk until a thick batter is formed. With the skillet over medium heat, ladle the batter by 1/4 cupfuls into the skillet, making 2 to 3 pancakes at a time. Cook, adjusting the heat as needed, until bubbles break on the surface of the pancakes and the undersides are golden brown, 2 to 3 minutes. Flip with a spatula and cook until browned on the second side, 1 to 2 minutes more. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
Meanwhile, place the heavy cream and reserved 1 tablespoon pudding mix in the bowl of a stand mixer. Mix on medium-high until medium peaks form, 1 to 2 minutes; the cream will thicken further as it sits. Serve the pancakes dolloped with whipped cream and with maple syrup on the side.

Pumpkin Spice Pudding Pancakes

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