Using a hand mixer, whip the cream on medium-high speed until it thickens and forms peaks. Then, fold in 1 or 2 tablespoons of maple syrup, followed by the cinnamon, nutmeg, and vanilla. Place the whipped cream in the refrigerator until ready to serve.

In a bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.

In a separate bowl, whisk together the egg, milk, melted butter, vanilla, and pumpkin purée.

Pour the wet mixture in with the dry ingredients, mixing and folding to incorporate without allowing the batter to become too smooth. It should remain slightly lumpy, once the ingredients have been combined. Set aside.

Heat a non-stick pan over medium heat. It’s important that the pan heats completely before you start the first batch. Once hot, add 1/2 a tablespoon of butter.

Once the butter is foaming, wipe out some of the excess and use a 1/4 cup to scoop equal-sized pancakes. Pour the batter into the pan so that the pancake is a fairly even circle, without too much fiddling. Then leave the pancake undisturbed until many bubbles have surfaced. About 2-3 minutes. At this point, you can check the bottom of the pancake for doneness. Once it’s a deep amber hue, flip and allow to cook for another 2 or so minutes.

Once finished, transfer the pancakes to a place to serve warm or begin plating, topping them with a dollop of whipped cream, chopped toasted pecans, and a drizzle of maple syrup.

Enjoy!