Why You’ll Love This Recipe

I love how easy these pancakes are to make while still feeling special enough for holiday mornings. The pumpkin keeps them moist, the spices make the kitchen smell incredible, and the nutmeg whipped cream adds a luxurious touch. They’re perfect for Halloween, Thanksgiving, or any chilly morning when I want something festive.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pancakes
2 ⅓ cups pancake mix (such as Bisquick®)
2 ½ tablespoons white sugar
⅓ teaspoon ground cinnamon
⅓ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 eggs
1 ¼ cups milk
⅓ cup canned pumpkin
¼ cup vegetable oil

Nutmeg whipped cream
1 cup whipping cream
2 tablespoons white sugar
¾ teaspoon vanilla extract
½ teaspoon ground nutmeg

Directions

I whisk together the pancake mix, sugar, cinnamon, nutmeg, and ginger in a bowl and set it aside. In another bowl, I beat the eggs, milk, pumpkin, and vegetable oil until smooth. I combine the wet and dry mixtures, stirring just until everything is moistened without overmixing.

I heat a lightly oiled griddle or frying pan over medium-high heat. I pour about 1/4 cup of batter for each pancake. When bubbles begin to form and the edges look dry, I flip the pancakes and cook until the second side is golden brown. I repeat with the remaining batter, adding more oil if needed. I keep the pancakes warm while finishing the batch.

For the whipped cream, I place the whipping cream in a chilled bowl, add the sugar, vanilla, and nutmeg, and beat on medium-high speed until soft peaks form.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Sometimes I add a pinch of cloves or allspice for extra warmth. Chocolate chips or chopped pecans are great additions to the batter. I also enjoy serving the pancakes with maple syrup, cinnamon butter, or a drizzle of caramel for a dessert-like breakfast.

Storage/Reheating

I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them on a skillet or in a toaster so they stay fluffy. They freeze well too—I layer them with parchment, freeze, then reheat straight from the freezer. The whipped cream is best served fresh.

FAQs

Can I use homemade pancake mix?

Yes, I use any pancake mix I like; the recipe adapts well.

Can I use fresh pumpkin puree?

Absolutely, as long as it’s well-drained and thick.

Why are my pancakes tough?

I avoid overmixing the batter to keep them soft.

Can I make the batter ahead?

I mix the dry ingredients ahead but combine with the wet ingredients right before cooking.

Can I use almond milk or another dairy-free milk?

Yes, I substitute with any milk alternative.

Can I cook these on a nonstick skillet?

Yes, I cook them in any pan with light oiling.

How do I keep pancakes warm without drying them out?

I keep them in a single layer on a rack over a baking sheet in a low oven.

Can I double the recipe?

Yes, it doubles easily for larger groups.

Can I skip the whipped cream?

Yes, but the nutmeg whipped cream adds great flavor.

Can I make the whipped cream sweeter?

I simply add a bit more sugar to taste.

Conclusion

I love how these pumpkin pancakes with nutmeg whipped cream deliver big fall flavor with almost no effort. They’re warm, fluffy, and festive—perfect for making any autumn morning feel a little more special.