Pumpkin Apple Pancakes {with variations}

With copious amounts of homemade pumpkin puree in my refrigerator, I have jumped on the pumpkin bandwagon! This morning made pumpkin apple pancakes.. I came up with this recipe over the past couple of days and wow, is it good.

These aren’t super sweet pancakes and yes, you can actually tell there is pumpkin in them. I despise recipes that claim flavor and there is none!
Ready? Here we go…

Super simple ingredients.
 Do you see those chocolate chips in the yellow bowl up there? Well, those were the last chocolate chips I had. And then these monkeys came along and ate them all, so we used white chocolate instead. Anyway, back to the recipe!
Combine the wet ingredients. I include the brown sugar with the wet, some don’t.
It will look something like this.
Mix all the dry ingredients together.
Then combine the two.
I like to let my pancake batter sit a while before using it, overnight is best. However, I very rarely think ahead that much. So, a few minutes is better than nothing. While the batter sat, I peeled and chopped an apple.
Melt a tablespoon of butter, pinch of brown sugar and about a teaspoon of cinnamon in a small skillet. This small amount of ingredients are specific to those who want apple in the pancakes and are NOT included in the list below.
You could put your apples in the pancake batter raw and call it a day but I wanted to get rid of some of the crunch.
After a few minutes, they look like this. Maybe 7 minutes? I snagged an apple bit every now and then to test for the texture I wanted.
When you’re ready, pour the pancake batter and top with a few pieces of apple. I did grease the griddle with a  little butter. The batter will be thick and that’s okay. I use a 1/4 cup measuring cup to pour the batter and smoosh/spread the batter a bit as I pour it.
Once you flip, the other side will have taken on a deep golden color. Yum!
I thought these came out so pretty. The apple bits are like little hidden treasures in the pancake.
We made plain, apple, banana and white chocolate. They were all good. I prefer the apple ones, Julia really liked the white chocolate and Oscar ate most of the banana.
There you are. Enjoy!!
Ingredients
Wet
1 1/3 cup pumpkin puree
3 tablespoons brown sugar
1 1/2 cup milk
1 egg
1 tablespoon applesauce
1 teaspoon vanilla
Dry
2 cups flour ( I used unbleached white)
1 tablespoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Optional: 1 apple (cored, pealed and chopped), 1/2 cup chocolate chips, 1/2 cup white chocolate chips, 1 banana

2 thoughts on “Pumpkin Apple Pancakes {with variations}”

  1. I could not find how to reach reviews of this pumpkin pancake recipe so I’ll ask. Can I substitute canned pumpkin for the same amount in the recipe? I cooked my own pumpkin one year and that was enough for me. Also has anyone subbed Almond flour to make this low carb?

    • Yes, you can most definitely use canned pumpkin. I do that often when I don’t have any puree left in the freezer. Each can yields about two cups. 🙂 I’ve not subbed almond flour in this particular recipe, but I have in many others and it worked out fine. Give it a try and let me know!

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