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As the leaves turn vibrant shades of red and gold and the air fills with a refreshing chill, the essence of autumn invites us to embrace comforting flavors and warm aromas. In this season of harvest, few dishes encapsulate the cozy spirit quite like a stack of mini pumpkin pancakes. These delightful treats offer a perfect blend of fluffy texture, warm spices, and a hint of sweetness, making them an ideal breakfast or brunch option for family gatherings or those quiet Sunday mornings where you want to indulge in something special.

Mini Pumpkin Pancakes with Maple Cream

Embrace the flavors of fall with these delightful mini pumpkin pancakes topped with rich maple cream. Perfectly fluffy and infused with warm spices, each bite captures the cozy essence of autumn. Whether for a family brunch or a quiet morning treat, these pancakes are as visually appealing as they are delicious. Dive into the recipe and discover essential tips and nutritional benefits that make this seasonal dish a must-try for any breakfast lover.
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Ingredients
  

For the Pancakes:

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon clove

1/2 teaspoon salt

1 cup pumpkin puree (canned or homemade)

1 large egg

1 tablespoon brown sugar (packed)

1 cup milk (or plant-based milk)

2 tablespoons melted butter (or coconut oil)

1 teaspoon vanilla extract

For the Maple Cream:

1 cup heavy whipping cream

2 tablespoons maple syrup

1 teaspoon vanilla extract

Instructions
 

Prepare the Pancake Batter:

    In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, clove, and salt until well combined.

      Mix Wet Ingredients:

        In a separate large bowl, combine the pumpkin puree, egg, brown sugar, milk, melted butter, and vanilla extract. Whisk until smooth and well blended.

          Combine Dry and Wet Ingredients:

            Gradually add the dry ingredients to the wet mixture. Gently fold the two together using a spatula or wooden spoon, being careful not to over-mix. The batter should be slightly lumpy.

              Cook the Pancakes:

                Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Using a tablespoon or small ladle, pour the batter onto the skillet, creating mini pancakes (about 2-3 inches in diameter). Cook for about 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes, or until golden brown. Repeat until batter is finished.

                  Whip the Maple Cream:

                    In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer, beat on medium-high speed until soft peaks form. Add the maple syrup and vanilla extract, then continue mixing until stiff peaks form. The cream should be light and fluffy.

                      Serve:

                        Stack the mini pumpkin pancakes on a plate or serving platter. Top with a generous dollop of maple cream and an extra drizzle of maple syrup if desired. Garnish with a sprinkle of cinnamon for an extra autumnal touch.

                          Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings