Maple-Spiced Pumpkin Pancakes with Cinnamon Whipped Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy pumpkin pancakes seasoned with warm maple and autumn spices, topped with a light cinnamon whipped cream for a festive breakfast treat. This American-inspired Halloween recipe, ready in about 30 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 320 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.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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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, 1/2 tsp ground nutmeg, and 1/2 tsp salt.
  2. Step 2: In another bowl, combine 1 1/4 cups milk, 3/4 cup pumpkin puree, 1/4 cup maple syrup, 1 large egg, and 3 tbsp melted unsalted butter, whisking until smooth.
  3. Step 3: Pour wet ingredients into dry and gently stir until just combined; batter will be slightly lumpy.
  4. Step 4: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake onto the skillet. Cook for 3-4 minutes until bubbles form on the surface and edges look set, then flip and cook another 2-3 minutes until golden and cooked through.
  5. Step 5: For the whipped cream, beat 1/2 cup heavy cream with 2 tbsp powdered sugar and 1/4 tsp ground cinnamon until soft peaks form.
  6. Step 6: Serve pancakes stacked with a dollop of cinnamon whipped cream and a drizzle of maple syrup for a cozy autumn breakfast.

Frequently asked questions

How long does Maple-Spiced Pumpkin Pancakes with Cinnamon Whipped Cream take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Maple-Spiced Pumpkin Pancakes with Cinnamon Whipped Cream?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Maple-Spiced Pumpkin Pancakes with Cinnamon Whipped Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Maple-Spiced Pumpkin Pancakes with Cinnamon Whipped Cream for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Maple-Spiced Pumpkin Pancakes with Cinnamon Whipped Cream?

American halloween like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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