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Pumpkin Pancakes with Maple Cream
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Maple Cream

1/2 cup Land O Lakes® Heavy Whipping Cream

1/3 cup maple syrup

1 (4-ounce) container prepared vanilla pudding cup


1 cup all-purpose flour

2 tablespoons firmly packed brown sugar

2 teaspoons baking powder

1 1/4 teaspoons pumpkin pie spice  

1/4 teaspoon salt

1 cup milk

1/2 cup canned pumpkin

1 large Land O Lakes® Egg

2 tablespoons Land O Lakes® Butter, melted


Pumpkin pie spice, if desired

 *Substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves.

How to make

  1. STEP 1

    Place whipped cream in bowl; beat at high speed until soft peaks form. Gently stir in maple syrup and pudding. Refrigerate until serving time.

  2. STEP 2

    Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in bowl.

  3. STEP 3

    Combine milk, pumpkin, egg and melted butter in separate bowl; mix well. Add pumpkin mixture to flour mixture; stir until just combined (mixture may have lumps).

  4. STEP 4

    Heat lightly greased griddle to 350°F or until drops of water sizzle. Spoon 1/4 cup batter onto griddle for each pancake. Cook 2-3 minutes or until bubbles form on surface. Turn; continue cooking 1-2 minutes or until lightly browned.

  5. STEP 5

    Top each serving with maple cream. Sprinkle with additional pumpkin pie spice, if desired.

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