These pumpkin apple pancakes are fluffy and flavorful, perfect for a cozy breakfast! They combine sweet apples with spicy pumpkin, bringing warmth to your morning.
When I make these, the kitchen fills with a yummy scent that makes everyone excited for breakfast. It’s like fall on a plate! 🍂 I love adding a drizzle of maple syrup on top!
Key Ingredients & Substitutions
Flour: All-purpose flour works great for these pancakes, giving them a nice texture. If you want a healthier option, whole wheat flour can be used, but it may change the texture slightly. Gluten-free all-purpose flour is another good alternative if you’re avoiding gluten.
Pumpkin Puree: Use canned pumpkin puree for convenience, or make your own by roasting and blending fresh pumpkin. For a spin, sweet potato puree can also replace pumpkin puree, giving a similar creamy texture.
Apples: I love using Granny Smith apples for their tartness, which complements the sweetness of the pancake. If you prefer a sweeter flavor, Fuji or Honeycrisp apples are delightful. Peeling apples is optional depending on your texture preference.
Milk: Any milk works here! I often use almond milk or oat milk for a dairy-free option. If you’re in a pinch, water can also work if you’re just looking for a liquid to mix.
How Do You Get the Batter Just Right?
Getting the pancake batter right is key to fluffy pancakes. Start by combining your dry and wet ingredients separately. Mixing them too much can lead to dense pancakes. Stir the batter until just combined; it’s okay if it’s a little lumpy.
- If the batter is too thick, gradually add more milk until you reach your desired consistency.
- Remember to gently fold in the chopped apple to keep that lovely texture while mixing.
Pumpkin Apple Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 3/4 cup pumpkin puree
- 1/4 cup milk (or more as needed)
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking and serving)
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 medium apple, peeled, cored, and finely chopped or grated
- Maple syrup, for serving
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 15 minutes to cook, making a total of approximately 25 minutes for a hearty breakfast. Perfect for a weekend brunch or a cozy weekday morning!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and optional cloves. This step helps combine all the dry ingredients evenly, ensuring your pancakes rise nicely.
2. Combining the Wet Ingredients:
In another bowl, mix the pumpkin puree, milk, egg, melted butter, and vanilla extract until everything is smooth. This will create a creamy base for your pancakes, rich in flavor.
3. Combining Wet and Dry Ingredients:
Pour the wet ingredients into the bowl of dry ingredients. Stir gently just until combined. It’s okay if the batter is a little lumpy; don’t overmix or your pancakes may turn out tough! If the batter seems too thick, add a splash more milk to achieve a thick but pourable consistency.
4. Adding Apple:
Carefully fold in the finely chopped or grated apple. This adds nice texture and flavor to your pancakes!
5. Cooking the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with a bit of butter. Once it’s hot, pour about 1/4 cup of the batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look slightly set—this takes about 2 to 3 minutes.
6. Flipping the Pancakes:
Carefully flip the pancakes using a spatula and cook for about 2 more minutes, or until they are golden brown and fully cooked through.
7. Keep Warm and Serve:
Remove the pancakes from the skillet and keep them warm on a plate. Repeat with the remaining batter, adding more butter to the skillet as needed between batches.
8. Enjoy Your Pancakes:
Serve your pumpkin apple pancakes stacked, topped with a dollop of butter, and a generous drizzle of maple syrup. They are best enjoyed warm and shared with loved ones!
Enjoy a cozy, flavorful breakfast that brings warmth and comfort to your table!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used for a healthier option, but keep in mind that it may make the pancakes a bit denser. You might want to add a touch more liquid to the batter to compensate.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter ahead of time! Store it in an airtight container in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking, as it may thicken in the fridge.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them; just layer them with parchment paper and store in a freezer bag for up to 3 months. Reheat in the toaster or microwave when you’re ready to enjoy!
Can I Add Other Ingredients to the Pancake Batter?
Definitely! Feel free to customize your pancakes by adding ingredients like chopped nuts, chocolate chips, or raisins for added flavor and texture. Just make sure not to overload the batter so it cooks evenly!
