Pumpkin Pancakes with Cinnamon Whipped Topping

There is something about fall mornings that call for pancakes- especially when cinnamon is involved!  These Pumpkin Pancakes with Cinnamon Whipped Topping are soft, fluffy and full of cozy spices. I started making these when my kids “wanted something special” for breakfast before school one chilly morning, and now it’s a family favorite. What makes it special is the cinnamon whipped topping that is creamy, dreamy and easy to freeze for later.

Ingredient Preview

• all-purpose einkorn flour
• baking powder
• pink Himalayan salt
• pumpkin pie spice
• organic whole milk
• Greek yogurt
• organic vanilla
• maple syrup
• egg
• pumpkin puree

Other Recipes You Will Love

Apple Cinnamon Breakfast Bites

Einkorn Flour Pumpkin Snickerdoodle Cookies

Print Recipe

No ratings yet

Pumpkin Pancakes with Cinnamon Whipped Topping

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Breakfast

Cuisine: American

Keyword: greek yogurt, make ahead breakfast, pancakes, pumpkin, pumpkin pancakes, whipped cream

Servings: 8 people

Equipment

• 1 bowl

Ingredients

• 2 1/2 cup All-purpose Jovial einkorn flour
• 1 tbsp Baking powder
• 1 tsp Pink himalayan salt
• 1 tsp pumpkin pie spice
• 1 1/2 cup Whole milk
• 1 cup Plain greek yogurt
• 2 tsp Vanilla
• 2 tbsp Maple syrup
• 1 Egg
• ½ cup organic pumpkin puree excess liquid blotted out

Cinnamon Whipped Topping

• 1 cup organic heavy cream
• ¼ cup organic cane sugar
• 1 tsp arrow root
• 1 tsp organic vanilla
• 1 tsp organic cinnamon

Get Recipe Ingredients

Instructions

• Whisk together 2 1/2 cup All-purpose Jovial einkorn flour, 1 tbsp Baking powder, 1 tsp Pink himalayan salt,1 tsp pumpkin pie spice, 1 1/2 cup Whole milk, 1 cup Plain greek yogurt, 2 tsp Vanilla, 2 tbsp Maple syrup1 Egg and ½ cup organic pumpkin puree. Grease a hot griddle set to a - temperature of 375 f.
• Scoop the pancakes using a cookie scoop onto the hot griddle. Once one side is browned flip over and cook through.
• Remove from the griddle and place on a plate. Top with the cinnamon whipped topping and enjoy!

Whipped Topping

• Place a metal bowl in the freezer for 10 minutes.
• While the bowl is freezing, mix together the sugar and 1 tsp arrow root
• Remove and immediately add in 1 cup organic heavy cream, ¼ cup organic cane sugar mixed with the arrow root, 1 tsp organic vanilla and 1 tsp organic cinnamon.
• Use a whisk attachment on a beater and whisk on medium speed 3-5 minutes until medium peaks form.

Notes

• Freezer- place on parchment paper on a baking sheet.  Place in freezer for 2 hours.  Transfer to a freezer safe Ziploc or container. 
• You can also freeze the whipped topping.  Pipe small dollops onto a parchment lined baking sheet. Store in a Ziploc or freezer safe container.  When you are ready to use, place on top of the reheated pancakes. 

Reheat

• Preheat an oven to 300f and bake for 10 minutes or use the microwave in 20 second increments. 

Storage and Freezer Tips

Freezer: Place pancakes on a parchment lined baking sheet.  Freeze for 2 hours and then transfer to a freezer safe Ziploc or freezer safe storage container and freeze for up to 2 months.

Whipped topping- place in a Ziploc bag. Cut one corner and pipe into dollops on a parchment lined baking sheet.  Freeze for 2 hours and then place in a freezer safe Ziploc or freezer safe container.

Substitutions and Variations

Add chocolate chips or crushed pecans for an extra rich flavor.

Did you make this recipe?  Be sure to tag @healthierhomemade.co and share it!