Maple-Spiced Pumpkin Pancakes with Cinnamon Whipped Cream

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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.

Ingredients

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