Pumpkin Spice Pudding Pancakes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 496
- Total Fat
- 27
- Saturated Fat
- 16
- Carbohydrates
- 55
- Dietary Fiber
- 1
- Sugar
- 30
- Protein
- 9
- Cholesterol
- 136
- Sodium
- 515
- Total: 40 min
- Active: 40 min
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.