These Pumpkin Apple Pancakes are fluffy and packed with tasty flavors! The mix of pumpkin and sweet apples makes breakfast feel like a cozy fall treat.
Whenever I make these, my kitchen smells amazing! I love adding a sprinkle of cinnamon on top. It’s an easy way to bring some joy to my mornings. 🍂🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the pancakes. You can substitute with whole wheat flour for a nuttier flavor or a gluten-free flour blend if needed. Just be mindful of the consistency; you might need to adjust the liquid.
Pumpkin Puree: Canned pumpkin is super convenient, but you can use homemade puree from roasted pumpkin, which can add a fresh taste. If you can’t find pumpkin, mashed sweet potato works well too!
Apple: I love using sweet apples like Fuji or Honeycrisp for nice flavor and texture. If you’re looking for a healthier option, you can use unsweetened applesauce instead.
Milk: Any type of milk works, including almond or oat milk for a dairy-free version. Coconut milk can give a lovely richness too!
Spices: Feel free to customize the spices! If you don’t have ground cloves, you can skip them or use allspice for a different kick.
How Can I Ensure My Pancakes Are Fluffy?
Getting fluffy pancakes can be a bit tricky, but here are some tips! The key is to mix gently. Overmixing can lead to dense pancakes. Once your wet ingredients are combined with the dry ones, stir just until the dry flour disappears.
- Use a light hand when folding in the apple into the batter; this helps keep the air in there.
- Let the batter rest for a few minutes. This helps the baking powder do its work!
- Make sure your skillet is preheated. A good test is to sprinkle a drop of water on it—if it sizzles, it’s ready.
How to Make Pumpkin Apple Pancakes
Ingredients You’ll Need:
- 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)
- 1 cup pumpkin puree (canned or fresh)
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1 medium apple, peeled and finely grated or diced small
- Butter for cooking and topping
- Maple syrup, for serving
- Optional: whipped cream or yogurt for topping
How Much Time Will You Need?
This delicious pancake recipe takes about 15 minutes to prepare and another 15-20 minutes to cook, depending on how many pancakes you make at once. In total, you’ll need around 30-35 minutes to serve up a delightful breakfast that warms the heart!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large bowl, measure out the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and optional cloves. Whisk everything together until it’s well mixed. This helps distribute the baking powder and spices evenly throughout your pancake batter.
2. Mix the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, milk, egg, melted butter, and vanilla extract until everything is nice and smooth. This will ensure you get those rich pumpkin flavors throughout the pancakes.
3. Combine Wet and Dry Ingredients:
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or wooden spoon until the ingredients are just combined. It’s okay if there are a few lumps—this will help keep the pancakes fluffy!
4. Add the Apple:
Carefully fold the grated or finely diced apple into the batter. Make sure it’s evenly distributed, as this will give a lovely sweetness and crunch to your pancakes.
5. Heat the Skillet:
Place a non-stick skillet or griddle on medium heat and lightly grease it with butter or oil. It should be hot but not smoking. A quick tip: sprinkle a few drops of water on the skillet—if it sizzles, it’s ready to go!
6. Cook the Pancakes:
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook them until bubbles form on the surface and the edges begin to look set, usually about 2-3 minutes.
7. Flip and Finish Cooking:
Carefully flip each pancake using a spatula and cook for another 2 minutes or until golden brown on the other side. You want them to be fluffy and cooked through!
8. Keep Warm and Repeat:
Remove the pancakes from the skillet and keep them warm on a plate. Continue cooking the remaining batter, greasing the skillet as needed.
9. Serve and Enjoy:
Stack those pancakes high on a plate, add a pat of butter on top, drizzle with maple syrup, and finish with whipped cream or yogurt if desired. Enjoy your delicious, autumn-inspired breakfast!
These Pumpkin Apple Pancakes are sure to brighten your morning and bring a smile to your face. Enjoy every bite! 🥞🍏🎃
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour will add a nutty flavor and extra fiber, but it may make the pancakes a bit denser. You can also mix half whole wheat and half all-purpose for a nice balance.
Can I Make This Recipe Vegan?
Yes! Simply substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use a plant-based milk along with a vegan butter option.
How Can 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 for up to 2 months. Just make sure to separate each pancake with parchment paper to prevent them from sticking together!
What’s the Best Way to Reheat Pancakes?
Reheat pancakes in the microwave for about 30 seconds, or you can warm them in a skillet over low heat until heated through. Add a small pat of butter for extra flavor!