Fall is here, and that means it’s pumpkin spice season! These Pumpkin Spice Pancakes with Maple Cream are the ultimate cozy and comforting breakfast to welcome the season. With warm spices, a rich pumpkin flavor, and a decadent maple cream topping, these pancakes are sure to become a new family favorite.
Why You’ll Love This Pumpkin Spice Pancakes with Maple Cream
These Pumpkin Spice Pancakes with Maple Cream are the perfect way to celebrate the flavors of fall. The pancakes are loaded with pumpkin puree and warm spices like cinnamon, ginger, and nutmeg, creating a delightfully festive and zesty flavor. The maple cream topping adds a lush, indulgent touch, perfectly complementing the pumpkin and spices. Plus, the recipe is easy to make and yields fluffy, tender pancakes every time. Whether you’re serving them for a cozy weekend brunch or a special holiday breakfast, these pancakes are sure to become a new family favorite.
Ingredients
The ingredients for these Pumpkin Spice Pancakes with Maple Cream are simple, using mostly pantry staples. You’ll need all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, eggs, pumpkin puree, milk, brown sugar, and unsalted butter. For the maple cream topping, you’ll need heavy cream and pure maple syrup.
Ingredient Substitutions
- Spices: If you don’t have all the spices on hand, you can use a pre-made pumpkin pie spice blend instead.
- Milk: For the milk, you can use any type of milk, including dairy-free options like almond or oat milk.
- Topping: If you prefer a lighter topping, you can swap the maple cream for a dollop of plain Greek yogurt or whipped cream.
How to Make Pumpkin Spice Pancakes with Maple Cream
Begin by mixing the dry ingredients – flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg – in a large bowl. In a separate bowl, whisk together the wet ingredients – eggs, pumpkin puree, milk, and brown sugar. Heat a large skillet or griddle over medium heat and melt a small amount of butter. Scoop the pumpkin batter onto the hot surface, forming pancakes of your desired size. Cook for 2-3 minutes per side, or until golden brown and cooked through.
Step 1: Prep Work
Begin by mixing the dry ingredients – flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg – in a large bowl. In a separate bowl, whisk together the wet ingredients – eggs, pumpkin puree, milk, and brown sugar.
Step 2: Main Cooking Process
Heat a large skillet or griddle over medium heat and melt a small amount of butter. Scoop the pumpkin batter onto the hot surface, forming pancakes of your desired size. Cook for 2-3 minutes per side, or until golden brown and cooked through.
Step 3: Final Steps/Assembly
While the pancakes are cooking, prepare the maple cream topping. In a small bowl, whip the heavy cream until it forms soft peaks. Gently fold in the maple syrup until well combined.
Step 4: Finishing Touches
Serve the pumpkin spice pancakes warm, with a generous dollop of the maple cream on top. Garnish with a sprinkle of cinnamon or a drizzle of extra maple syrup, if desired.
Recipe Variations & Tips
- Add-Ins: For an extra cozy and indulgent twist, you can add chopped pecans or walnuts to the batter.
- Creamy Tangy Flavor: You can also try adding a dash of vanilla extract or swirling in a spoonful of cream cheese for a creamy, tangy flavor.
- Make-Ahead: If you want to make these pancakes ahead of time, you can keep the batter refrigerated for up to 3 days, and simply cook the pancakes as needed.
- Flavor Variations: You can experiment with different spice blends or add-ins to create your own unique twist on these pumpkin spice pancakes.
Serving & Storage
Serve with: These Pumpkin Spice Pancakes with Maple Cream are best served immediately while the pancakes are warm and the topping is lush and creamy.
Storage: Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in the microwave or a warm oven before serving.
Make-Ahead: The batter can be made up to 3 days in advance and stored in the refrigerator.
Nutrition Information
These Pumpkin Spice Pancakes with Maple Cream are a cozy and indulgent treat, but they can also be a part of a balanced diet. Each serving (2 pancakes with 2 tablespoons of maple cream) contains approximately 370 calories, 15 grams of fat, 50 grams of carbohydrates, and 8 grams of protein.
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can make the batter up to 3 days in advance and store it in the refrigerator. Simply give it a quick stir before cooking the pancakes.
Can I use canned pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly in this recipe, and it’s a great time-saving shortcut.
Can I make these pancakes dairy-free?
Yes, you can easily make these pancakes dairy-free by using a non-dairy milk, such as almond or oat milk, and swapping the heavy cream for a dairy-free whipped topping.
Can I freeze the leftover pancakes?
Yes, you can freeze the cooked pancakes for up to 3 months. To reheat, simply place them in the microwave or oven until warmed through.
Can I make these pancakes gluten-free?
To make these pancakes gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to adjust the cooking time as needed, as gluten-free flours can sometimes require a bit more time to fully cook through.
Try These Next
- Savory Pumpkin Pancakes With Maple Drizzle
- Maple Bacon Pumpkin Spice Waffles
- Pumpkin Spice Maple Bacon Cheeseburger
Pumpkin Spice Pancakes with Maple Cream
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: 🍳 Breakfast & Brunch Upgrades
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Description
These fluffy pumpkin spice pancakes are the perfect fall breakfast treat, topped with a creamy maple syrup for a sweet finish.
Ingredients
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon pumpkin pie spice
– 1/4 teaspoon salt
– 1 cup milk
– 1/2 cup canned pumpkin puree
– 1 large egg
– 2 tablespoons melted butter
– 1 tablespoon maple syrup
Instructions
1.
2. 1. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. 2. In another bowl, mix the milk, pumpkin puree, egg, melted butter, and maple syrup until well combined.
4. 3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5. 4. Heat a non-stick skillet over medium heat and grease lightly.
6. 5. Pour 1/4 cup of batter onto the skillet for each pancake.
7. 6. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown, about 2 more minutes.
8. 7. Repeat with the remaining batter.
9. 8. Serve warm with maple cream.
Notes
– For a sweeter pancake, add more maple syrup to the batter.
– You can substitute buttermilk for regular milk for a richer flavor.
– Top with whipped cream or nuts for added texture.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pancakes, pumpkin spice, breakfast, fall recipes