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Pumpkin Pancakes stacked on an off white scalloped plate with a dollop of cinnamon whipped cream on top. A for sits to the left, 3 small pumpkins on the plate and a plate of pancakes on the distance.
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Pumpkin Pancakes with Cinnamon Whipped Topping

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
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

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.