Maple-Glazed Pumpkin Pancakes with Cinnamon Whipped Cream

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Fluffy pumpkin pancakes drizzled with maple syrup and topped with cinnamon-spiced whipped cream, perfect for a festive fall brunch. This American-inspired Halloween recipe (vegetarian), ready in about 25 minutes, layers all-purpose flour, baking powder, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 1/4 cups milk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp brown sugar
• 3 tbsp unsalted butter, melted
• for serving maple syrup
• 1/2 cup heavy cream
• 1 tbsp powdered sugar
• 1/2 tsp ground cinnamon (for whipped cream)

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt until evenly combined.
2. Step 2: In a separate bowl, beat 1 1/4 cups milk with 1/2 cup pumpkin puree, 1 large egg, 2 tbsp brown sugar, and 3 tbsp melted unsalted butter until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix — some small lumps are fine.
4. Step 4: Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup batter per pancake and cook for 3-4 minutes until bubbles form on the surface and edges look set.
5. Step 5: Flip pancakes and cook an additional 2-3 minutes until golden and cooked through. Keep warm.
6. Step 6: For the whipped cream, whip 1/2 cup heavy cream with 1 tbsp powdered sugar and 1/2 tsp ground cinnamon until stiff peaks form.
7. Step 7: Serve pancakes stacked with a drizzle of maple syrup and a dollop of cinnamon whipped cream on top.