Description
Fluffy festive pancakes infused with warm spices and topped with homemade nutmeg whipped cream make the perfect cozy breakfast for chilly winter mornings. These pancakes are simple enough for any beginner cook.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups whole milk
- 2 large eggs
- 3 tablespoons vegetable oil
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Butter for greasing the griddle
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
Instructions
- Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a large mixing bowl until well combined.
- Combine milk, eggs, vegetable oil, sugar, and vanilla extract in a separate bowl and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just incorporated, leaving some small lumps in the batter.
- Heat an electric griddle to 350°F or place a large skillet over medium-high heat and grease with butter.
- Pour ¼ cup of batter onto the hot griddle for each pancake and cook for approximately 2 minutes until small bubbles form and break on the surface.
- Flip the pancakes and cook for an additional 1 to 2 minutes on the opposite side until golden brown and cooked through.
- Transfer cooked pancakes to a plate and keep warm while repeating with the remaining batter.
- Make the nutmeg whipped cream by adding heavy cream, powdered sugar, nutmeg, and vanilla to a mixing bowl.
- Beat on high speed with a hand mixer or stand mixer for approximately 5 minutes until stiff peaks form.
- Serve the warm pancakes immediately topped with a generous dollop of nutmeg whipped cream and a light sprinkle of additional nutmeg if desired.
Notes
- Substitute half the milk with buttermilk for extra fluffy, tangy pancakes.
- Replace whole milk with your favorite non-dairy milk such as almond or oat milk for a dairy-free base.
- Add ½ teaspoon of cinnamon to the whipped cream along with the nutmeg for a more complex spiced flavor.
- Mix in ½ cup of mini chocolate chips or chopped pecans to the batter for added texture.
- Use maple syrup whisked into the whipped cream instead of powdered sugar for a deeper sweetness.
- Swap the vegetable oil for melted butter to enhance the rich flavor of the pancakes.
- Chill your mixing bowl and whisk in the refrigerator for 10 minutes before making the whipped cream to help it whip up faster and hold its shape better.
- Do not overmix the pancake batter, as this creates tough, dense pancakes instead of fluffy ones.
- Wait for small bubbles to form and pop on the surface before flipping to ensure even cooking and the fluffiest texture.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat frozen pancakes directly in the toaster or toaster oven until warmed through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle/Skillet
- Cuisine: American