Description
Soft and fluffy pumpkin pancakes flavoured with cinnamon, nutmeg, and ginger, topped with cinnamon whipped cream, warm maple syrup, and optional crunchy pecans. A cosy seasonal breakfast that’s perfect for weekend brunch.
Ingredients
For the Pancakes
1 1/2 cups (190 g) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 cup (240 g) pumpkin purée
1 1/4 cups (300 ml) milk
2 large eggs
2 tbsp melted butter
2 tbsp brown sugar
1 tsp vanilla extract
For Serving
1/2 cup (120 ml) maple syrup
1 cup (240 ml) heavy whipping cream
1 tbsp powdered sugar
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
2 tbsp chopped pecans, optional
Instructions
1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
2. In a separate bowl, whisk together the pumpkin purée, milk, eggs, melted butter, brown sugar, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. A few small lumps are fine; avoid overmixing.
4. Let the batter rest for 5–10 minutes to help create a lighter, fluffier texture.
5. Heat a lightly buttered nonstick skillet or griddle over medium heat.
6. Pour about 1/4 cup of batter onto the heated pan for each pancake. Cook for 2–3 minutes, until bubbles appear on the surface and the edges look set.
7. Carefully flip the pancakes and cook for another 1–2 minutes, until golden brown and cooked through. Repeat with the remaining batter.
8. To make the cinnamon whipped cream, beat the heavy whipping cream, powdered sugar, vanilla extract, and cinnamon with an electric mixer until soft peaks form. Do not overbeat.
9. Arrange the warm pancakes into a generous stack on a serving plate.
10. Spoon cinnamon whipped cream over the pancake stack and drizzle with warm maple syrup.
11. Sprinkle with chopped pecans if using and finish with a light dusting of cinnamon.
12. Serve immediately while the pancakes are warm and fluffy.
Notes
Do not overmix the batter. Stir only until the ingredients are combined; a few small lumps are perfectly fine. Let the batter rest for 5–10 minutes before cooking for a lighter texture. Cook over medium heat because pumpkin pancakes can brown quickly. Flip when bubbles appear across the surface and the edges look set. Avoid pressing down on the pancakes after flipping so they stay light and fluffy. Stop whipping the cream when soft peaks form to keep it smooth and creamy. Homemade pumpkin purée can be used if it has a similar thick consistency to canned pumpkin. Drain excess moisture if it is watery. Pumpkin pie spice can replace the cinnamon, nutmeg, and ginger according to taste. The pancakes can be served with maple syrup alone, Greek yoghurt, fresh fruit, or softened butter instead of whipped cream. Store cooled leftover pancakes in an airtight container in the refrigerator and reheat gently in a skillet, toaster, or microwave. For the best texture, prepare the batter shortly before cooking. The wet and dry ingredients can be prepared separately ahead of time and combined just before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American