Sweet Honey-Pumpkin Pancakes with Cinnamon Whipped Cream

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Fluffy pancakes infused with pumpkin and honey, topped with a lightly spiced cinnamon whipped cream for a cozy breakfast treat. This American-inspired breakfast recipe, 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
• 1/2 cup pumpkin puree
• 1 cup milk
• 1 large egg
• 3 tbsp honey
• 3 tbsp, melted unsalted butter
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream
• 1 tbsp powdered sugar
• 1/4 tsp for whipped cream ground cinnamon

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 teaspoons baking powder, and 1 teaspoon ground cinnamon until evenly combined.
2. Step 2: In a separate bowl, mix 1/2 cup pumpkin puree, 1 cup milk, 1 large egg, 3 tablespoons honey, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; some lumps are okay. Let the batter rest for 5 minutes.
4. Step 4: Heat a non-stick skillet over medium heat and grease lightly with butter or oil. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 2 minutes until golden brown.
5. Step 5: To prepare the cinnamon whipped cream, whip 1/2 cup heavy whipping cream with 1 tablespoon powdered sugar and 1/4 teaspoon ground cinnamon until soft peaks form.
6. Step 6: Serve pancakes warm stacked with a dollop of cinnamon whipped cream on top and an extra drizzle of honey if desired.