Pumpkin Spice Pancakes with Organic Cinnamon Whipped Cream

There’s something about pumpkin spice pancakes that makes an ordinary Saturday morning feel like the first day of fall. As the cinnamon and pumpkin fill the kitchen, little feet seem to appear out of nowhere asking what’s for breakfast.

Made with real pumpkin puree, Greek yogurt, warming spices, and your favorite flour, these fluffy pancakes are easy enough for busy mornings but special enough for weekends. We love serving them with homemade cinnamon whipped cream, toasted pecans, and warm maple syrup.

These seasonal pancakes are just as easy to make from scratch as regular pancakes. You don’t have to use a mixer for this quick pancake recipe. If you opt to make the homemade cinnamon whipped cream, you will need a mixer, but trust us – it’s worth it!

Why You’ll Love This Recipe

• Made with real pumpkin and warm fall spices. Pumpkin puree, cinnamon, and nutmeg give these pancakes cozy seasonal flavor without relying on artificial pumpkin spice syrups.
• Wholesome ingredients you can feel good about. Greek yogurt adds protein and richness, while honey and just a touch of brown sugar provide gentle sweetness.
• Easy to adapt for different diets. Make them gluten-free with your favorite gluten-free flour or use a flax egg for an egg-free version.
• Perfect for meal prep. Make a double batch and freeze the extras for quick weekday breakfasts. They reheat beautifully in the toaster or oven.
• A family favorite fall tradition. Whether it’s the first cool morning of autumn or a weekend breakfast after visiting the pumpkin patch, these fluffy pancakes make ordinary mornings feel a little more special.

Ingredient Notes

A few simple ingredients help make these pumpkin spice pancakes extra fluffy and flavorful.

Greek yogurt: Greek yogurt adds moisture, protein, and a slight tang while helping create a light, tender texture.

Pumpkin puree: Be sure to use 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which can change the flavor and texture of the pancakes.

Flour: This recipe works well with all-purpose flour, but we often use Einkorn flour for its mild flavor and nutritional benefits. A quality 1:1 gluten-free flour blend also makes a delicious gluten-free version. You can learn more about the benefits of ancient grains) and we almost always make this recipe with Jovial’s Einkorn Flour.

Gluten-free: We’ve tried a few brands of gluten-free flour and they work well.

Egg-free: Use one tablespoon of flaxseed meal and three tablespoons of water to replace one egg.

The key to fluffy pancakes is mixing the batter just enough to incorporate the ingredients. Over-mixing will take the fluff right out of them.

Best Pumpkin Pancake Toppings

These pumpkin spice pancakes are delicious on their own, but the right toppings make them even more special. Try one of these cozy fall favorites:

• Homemade cinnamon whipped cream for a light, lightly spiced finish
• Warm maple syrup or maple cinnamon butter
• Toasted pecans or walnuts for a satisfying crunch
• Sautéed cinnamon apples for extra fall flavor
• Vanilla Greek yogurt for a protein-rich topping
• A sprinkle of pumpkin pie spice or cinnamon just before serving

Mix and match your favorites to create a breakfast that’s perfect for crisp autumn mornings.

This recipe makes enough pumpkin spice pancakes to feed a big family. Or you can freeze them for weekday mornings by wrapping in unbleached parchment paper. We reheat them on the toast setting of a stainless steel toaster oven.

How to Make Pumpkin Spice Pancakes

Start by whisking together the flour, cinnamon, baking powder, and nutmeg in a large mixing bowl. In a separate bowl, combine the milk, eggs, Greek yogurt, pumpkin puree, honey, brown sugar, and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and stir just until everything is combined. It’s okay if the batter has a few small lumps—overmixing can make pancakes dense instead of fluffy. For even lighter pancakes, let the batter rest for about 5 minutes before cooking.

Heat a cast iron skillet or griddle over medium heat and lightly grease it with grass-fed butter. Scoop about ½ cup of batter onto the hot skillet for each pancake. Cook until bubbles begin to form on the surface and the edges look set, then flip and cook until golden brown on the other side.

Serve warm with homemade cinnamon whipped cream, chopped pecans, and pure maple syrup.

How to Make Homemade Cinnamon Whipped Cream

Pour the cold heavy cream into a chilled mixing bowl and beat with an electric mixer on medium speed until it begins to thicken. Increase the speed to high and continue beating until soft peaks form. The perfect consistency usually takes longer than you think.

Add the vanilla, cinnamon, nutmeg, and powdered sugar, then continue beating just until the whipped cream becomes light and fluffy. Be careful not to overwhip, or it may begin to turn grainy or look like you’re churning butter!

Spoon the cinnamon whipped cream over a stack of warm pumpkin spice pancakes and finish with toasted pecans, an extra sprinkle of cinnamon, or a drizzle of maple syrup. It’s also delicious served alongside waffles, French toast, or warm apple desserts throughout the fall season.