Pumpkin Pancakes With Whipped Cream and Maple Syrup
by HexClad Cookware
Let’s face it, we become a little basic every fall and go all-in on all things pumpkin.
Here at HexClad, we love pumpkin spice as much as you do — but don’t call it a guilty pleasure. We can’t wait for those months when we can put pumpkin in everything we eat and drink. If loving pumpkin pancakes is wrong, we don’t want to be right.
Let’s get after it; we’re hungry!
Fluffy Pumpkin Pancakes With Whipped Cream and Maple Syrup Recipe
Why wait for the good stuff? We’re getting right into the recipe because we know you don’t have time to waste. Mix it up a little and add a teaspoon of vanilla extract in with the wet ingredients. Or, add a ½ cup of chocolate chips in with the flour. Swap pumpkin pie spice for the individual spices in a pinch.
Here’s what you’ll need:
1 cup pumpkin puree
1 cup milk
1 large egg
2 cups all-purpose flour
½ tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground ginger
Once you’ve gathered your ingredients, it’s time to get to work. You will need two separate bowls and a measuring cup for this recipe.
Here’s a step-by-step guide from HexClad chef Gary Nguyen for the best pumpkin pancake recipe:
Combine your wet ingredients. This includes the pumpkin puree, oil, egg, and milk in a large bowl.
Grab a medium bowl, and mix the allspice, a teaspoon ground cinnamon, baking powder, flour, a teaspoon baking soda, 1½ teaspoon salt, and a teaspoon ground ginger.
Stir just enough of your pumpkin mixture into your dry ingredients for your pancake batter to combine.
Lightly oil a Hexclad pan with butter or cooking spray over medium-low heat.
Pour 1.5 oz of your batter into the pan to start cooking your first pancake. Wait for the edges to begin bubbling, then flip your pancake. Cook both sides until they’re golden brown.
Serve with the toppings of your choice (we’re partial to powdered sugar, a drizzle of melted butter, whipped cream, or maple syrup) and eat up.
What Pan Is Best for Making Pancakes?
Pancakes need room to cook evenly and slowly. Thankfully, we’ve got the pans you need to master your next brunch or breakfast for dinner. You won’t know how you ever cooked pancakes without it.
The Hexclad 12” Hybrid Griddle Pan
If you have the space for one more pan, make it this one. It’s the same familiar griddle pan you love, but circular and without the harsh chemical coating.
Since our Hybrid Griddle Pan is oven-safe up to 500 F, you can cook your pancakes and keep them warm, too (though we’d recommend sticking with a pancake-warming 200 F temp).
The Hexclad 12” Hybrid Pan
The HexClad 12” Hybrid Pan will heat evenly and quickly, working just like a griddle without requiring two different pans on hand.
Thanks to our durable surface, you can use those metal spatulas you love. Take advantage of our nonstick surface and learn how to flip pancakes in the air.
Tips for Pancake Plating and Presentation
These plating and presentation tips take your favorite fall pancakes to the next level.
Garnish With Pumpkin Seeds or Fresh Fruit
A garnish should always be edible and make sense with the flow, textures, and flavors of your dish. For a light and fluffy dish like pancakes, you’ll want to add a textural difference that enhances the flavor.
Try pumpkin seeds for a salty crunch, toasted pecans for a delicious bite, or dried cranberries for a chewy bittersweet contrast. For a fresh fruit option, try bananas for a bit of potassium or orange slices for a little vitamin C.
Each of these options complements and contrasts the flavors of pumpkin, leaving your friends and family begging for more.
Plate Your Pancakes as Hot as Possible
What’s the secret to serving perfectly hot pancakes? Keep them warm while you make more. Set your oven at 200 F and keep your cakes on a flat baking sheet in the oven until you’re finished flipping the rest.
If you need to reheat your pancakes, use your toaster or pop them onto your Hexclad oven-safe pan at 350 F for up to 10 minutes or until warmed.
Everyone’s going to be talking about these pumpkin pancakes for years to come. The best part is if you make enough batter for the entire weekend, you can store the rest in one of our Vacuum Seal Stainless Steel Mixing Bowls.
Now, breakfast is ready for the day, no matter how late you stayed out the night before. Bon appetite!