Name: Pumpkin Pancakes with Maple Cinnamon Whipped Cream Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¼ cup lightly packed light brown sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1½ teaspoons pumpkin pie spice; ½ teaspoon Morton kosher salt; 1¼ cups buttermilk; ½ cup pure pumpkin puree (not pumpkin pie filling); 2 large eggs; 2 tablespoons unsalted butter, melted (plus more for greasing your pan); 2 teaspoons pure vanilla extract; 1 cup cold heavy whipping cream; 2 tablespoons pure maple syrup; 1 teaspoon pure vanilla extract; ½ teaspoon ground cinnamon

Jump to Recipe· 3.8 from 42 reviews

If you adore cozy fall flavors and crave a breakfast that feels like a warm hug, then this Pumpkin Pancakes with Maple Cinnamon Whipped Cream Recipe is going to be your new go-to. Imagine fluffy pancakes enriched with smooth pumpkin puree and fragrant pumpkin pie spice, perfectly complemented by a luscious maple cinnamon whipped cream that melts slowly with every bite. It’s the kind of recipe that transforms an ordinary morning into a joyful celebration of the season, filling your kitchen with irresistible aromas and your heart with pure comfort.

Ingredients You’ll Need

The image shows eight small white bowls and one clear glass arranged on a white marbled surface. The top left bowl is filled with white flour, slightly piled with small clumps. To the right, there is a clear glass filled almost to the top with white milk. Below the flour bowl is a white bowl with two whole white eggs. To the right of the eggs, a white bowl is filled with smooth orange pumpkin puree. Next to it is a small white bowl with a split portion of white salt and brown ground cinnamon side by side. Below the eggs is a white bowl with a small block of pale yellow butter. To its right, a white bowl is filled with dark brown packed brown sugar. A small clear glass holds a small amount of dark amber vanilla extract, positioned between the milk and spices. All items sit neatly spaced on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem simple, but each one plays an essential role in crafting pancakes that are tender, flavorful, and perfectly spiced. From the tangy buttermilk that tenderizes the batter to the warm pumpkin pie spice that gives it a seasonal twist, every item is carefully chosen to create the magic of this recipe.

2 cups all-purpose flour: Provides the base structure for fluffy pancakes.

¼ cup lightly packed light brown sugar: Adds subtle sweetness and moisture for a tender crumb.
1 teaspoon baking powder: Gives lift and fluffiness to the pancakes.
1 teaspoon baking soda: Reacts with buttermilk to create a light texture.

1½ teaspoons pumpkin pie spice: Infuses the batter with iconic fall warmth and spice.
½ teaspoon Morton kosher salt: Balances sweetness and enhances overall flavor.
1¼ cups buttermilk: Adds moisture and a slight tang, helping pancakes stay soft.

½ cup pure pumpkin puree: Delivers natural pumpkin flavor and moisture without altering texture.
2 large eggs: Bind ingredients and contribute richness.
2 tablespoons unsalted butter, melted: Adds richness and helps achieve a golden crust; plus more for greasing the pan.
2 teaspoons pure vanilla extract: Enhances flavor depth and sweetness.
For the Maple Cinnamon Whipped Cream:
1 cup cold heavy whipping cream: The creamy base that whips into heavenly peaks.
2 tablespoons pure maple syrup: Sweetens naturally, complementing the pumpkin notes.
1 teaspoon pure vanilla extract: Adds smooth, aromatic flavor.
½ teaspoon ground cinnamon: Gives the whipped cream a warm, cozy spice lift.

How to Make Pumpkin Pancakes with Maple Cinnamon Whipped Cream Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl. This dry mix ensures that the pancake batter is perfectly seasoned and ready to marry with the wet ingredients for a delicate rise and great flavor.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth and well blended. This mixture gives your pancakes that rich, moist texture and unmistakable pumpkin goodness.

Step 3: Bring It All Together

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine to keep the pancakes tender and light. Let your batter rest at room temperature for 10 minutes to allow the ingredients to meld beautifully.

Step 4: Cook Your Pancakes

While the batter rests, heat a griddle or non-stick skillet over medium heat and grease it lightly with butter or cooking spray. Using a ¼ cup measure, pour mounds of batter onto the hot pan. Cook until bubbles form on the surface—about 2 to 3 minutes—then flip and cook for another 1 to 2 minutes until golden brown and cooked through. Repeat with the remaining batter, savoring the smell of those toasty, pumpkin-spiced pancakes.

Step 5: Whip Up the Maple Cinnamon Whipped Cream

While the pancakes cook, place the heavy cream, maple syrup, vanilla extract, and ground cinnamon in a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until soft peaks form, around 3 minutes. This whipped cream is the crowning glory, adding sweet and spicy fluffiness that pairs perfectly with the pumpkin pancakes.

How to Serve Pumpkin Pancakes with Maple Cinnamon Whipped Cream Recipe

A black frying pan with a gray handle sits on a white marbled surface, holding three thick, round pancakes with golden brown tops and slightly darker crispy edges. The pancakes have a textured surface with small holes and uneven coloring, showing a warm, cooked look. The pan’s interior shows some light oil residues and slight wear marks, adding to the cooking effect. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your stack of pumpkin pancakes generously with a cloud of maple cinnamon whipped cream and an extra drizzle of pure maple syrup for that catchy shine and extra sweetness. If you want a little crunch, sprinkle on some toasted pecans or chopped walnuts—they bring a delightful texture that contrasts with the softness.

Side Dishes

Keep the breakfast vibe cozy and complete by serving alongside crispy bacon strips or turkey sausage links. Fresh fruit like sliced apples or pears adds a refreshing balance. A warm glass of spiced apple cider or your favorite coffee blend elevates the experience even more.

Creative Ways to Present

For a festive touch, plate your pumpkin pancakes neatly in a stacked tower or spread them out like a fan on your best breakfastware. Add a dusting of cinnamon or nutmeg on top of the whipped cream for visual appeal. You can also serve them with a small ramekin of maple syrup on the side, inviting everyone to indulge just how they like.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, let the pancakes cool completely before storing them in an airtight container. They keep well in the refrigerator for 2 to 3 days. Just remember, the whipped cream is best made fresh for each serving to maintain its fluffy texture.

Freezing

Pumpkin pancakes freeze beautifully! Lay them flat separated by parchment or wax paper in a resealable freezer bag or airtight container. Freeze for up to 1 month. This way, you can enjoy a quick and delightful fall breakfast anytime without starting from scratch.

Reheating

To reheat, place frozen or refrigerated pancakes in a skillet over low heat, gently warming until heated through. Microwaving works too, but a quick reheat on the stove helps retain their crisp edges. Just add your whipped cream and maple syrup fresh for the best tasting experience.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

Canned pumpkin pie filling is sweeter and spiced already, which could throw off the balance of the pancakes. It’s best to stick to pure pumpkin puree to achieve the intended flavor and texture in this Pumpkin Pancakes with Maple Cinnamon Whipped Cream Recipe.

What if I don’t have buttermilk? Can I substitute it?

You can easily make a buttermilk substitute by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using. This will mimic the tangy acidity of buttermilk that’s essential for tender pancakes.

How do I prevent my pancakes from turning out tough?

The key is not to overmix the batter—stir just until the dry ingredients are moistened. Also, letting the batter rest allows the flour to hydrate, which keeps pancakes tender and fluffy rather than dense and chewy.

Can I prepare the maple cinnamon whipped cream in advance?

While you can prepare it a few hours ahead and keep it refrigerated, it’s best served freshly whipped. The cream will hold for a short time but may lose some fluffiness if left too long, so whip it up close to serving time for maximum impact.

Are these pancakes gluten-free?

This recipe calls for all-purpose flour, which contains gluten. To make gluten-free pancakes, try substituting with a gluten-free baking blend that can be swapped measure for measure. However, results may vary slightly in texture and rise.

Final Thoughts

There is something so wonderfully comforting about the cozy flavors in this Pumpkin Pancakes with Maple Cinnamon Whipped Cream Recipe that makes every breakfast feel special. Whether you’re hosting a weekend brunch or simply treating yourself to a seasonal delight, these pancakes deliver a perfect balance of warmth, sweetness, and fluffiness. Give it a try and watch how quickly it becomes a cherished favorite in your home.