Pumpkin Pancakes with Maple Cinnamon Whipped Cream

By food contributor Brittany

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Once October arrived I had this “seasonal anxiety” to add pumpkin to everything… some things were better, and to be honest some things not so much.  But one pumpkin recipe I can always rely on for a celebration of the fall season are these pumpkin pancakes.
I usually don’t mess with the classics too much, but this time I wanted to add something a little extra… so I came up with maple cinnamon whipped cream! My husband pretty much had equal parts of whipped cream to pancake and honestly I barely got enough for myself!  The whipped cream balances out the spiciness of the pancake and is super easy to make!
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Keep reading for the recipe…
Pumpkin Pancakes 
Serves 6 (I halved this recipe for my husband & I)
2 1/2 c. flour
4 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. ginger
1 tsp. freshly grated nutmeg
1 tsp. cinnamon
2 pinches of clove
2 c. milk (or a splash more for thinner batter)
3/4 c. canned pumpkin puree
4 tbsp. melted butter
2 eggs
Chopped pecans for garnish
1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
2. In a separate bowl whisk together milk, pumpkin, melted butter and eggs.
3. Fold mixture into dry ingredients. Add extra milk if your batter is too thick.
4. Grease skillet and bring to a medium heat; pour 1/4 c. batter for ea. pancake.
5. Cook pancakes about 3 minutes each side.
6. Serve with maple cinnamon whipped cream, maple syrup, and garnish with pecans.
You can even drizzle caramel for a fancy touch!
Maple Cinnamon Whipped Cream
1 1/2 c. heavy whipping cream
maple syrup
dash of cinnamon
1. In a chilled bowl pour heavy whipping cream. Drizzle as much maple
syrup to your tasting and add a dash of cinnamon.  Beat on high until peaks form and is
light and fluffy.
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I make this recipe every year for my team and family. It is always a hit!! Thank you:)

This makes me want to have breakfast for dinner – what a beautiful post! I used to live in Hoboken too, now I’m in Jersey City. How do you like San Fran?

These look great! I make a similar version, but I add dried cranberries and pecans on the uncooked side when they are on the skillet. It adds a nice texture and changes it up:)

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