Sweet Honey-Pumpkin Pancakes with Cinnamon Whipped Cream
Fluffy pancakes infused with pumpkin and honey, topped with a lightly spiced cinnamon whipped cream for a cozy breakfast treat. This american-inspired breakfast 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Serve pancakes warm stacked with a dollop of cinnamon whipped cream on top and an extra drizzle of honey if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet Honey-Pumpkin Pancakes with Cinnamon Whipped Cream take to make?
Total time is about 25 minutes (10 min prep + 15 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 Sweet Honey-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 Sweet Honey-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 Sweet Honey-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 Sweet Honey-Pumpkin Pancakes with Cinnamon Whipped Cream?
American breakfast 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.
