Get ready to enjoy these fluffy Pumpkin Apple Pancakes! They’re packed with warm spices and bits of sweet apple, making breakfast feel like a cozy fall day.
Every bite is a taste of autumn magic, and let’s be honest, who wouldn’t want pancakes that taste like pie? I love drizzling them with maple syrup for that perfect touch!
Key Ingredients & Substitutions
All-purpose flour: This is your base for fluffy pancakes. For a gluten-free option, consider using a 1:1 gluten-free flour blend.
Pumpkin puree: Canned or homemade, both work well! If pumpkin isn’t available, sweet potato puree can be a great substitute.
Brown sugar: It adds moisture and a touch of molasses flavor. You can replace it with coconut sugar or white sugar if needed.
Apples: I prefer using Granny Smith for their tartness, but any sweet apple variety works too. You can substitute with pears for a different twist!
What’s the Best Way to Ensure Fluffy Pancakes?
The key to fluffy pancakes is to avoid overmixing the batter! Stir it just until combined, and it’ll stay light and airy. Here’s a quick guide:
- Mix dry ingredients in one bowl and wet in another.
- Combine them gently; it’s okay if there are a few lumps left.
- Let the batter rest for about 5 minutes before cooking.
This resting time allows the flour to absorb moisture and creates a better texture! Happy flipping!
How to Make 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:
- 1 cup pumpkin puree
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons melted butter, plus more for cooking
- For Flavor:
- 1 medium apple, peeled, cored, and finely chopped or grated
- For Serving:
- Maple syrup
- Butter
- Powdered sugar (optional)
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare and another 15-20 minutes to cook. Perfect for a relaxing weekend breakfast or brunch!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves (if using) until well combined. This will create a lovely aromatic base for your pancakes!
2. Combine Wet Ingredients:
In another bowl, whisk together the pumpkin puree, large egg, buttermilk, and melted butter until it’s nice and smooth. This mixture will add moisture and flavor to your pancakes.
3. Combine Wet and Dry Ingredients:
Pour the wet ingredient mixture into the bowl of dry ingredients. Gently stir them together just until combined. Make sure not to overmix—the batter should be a bit lumpy, which helps keep the pancakes fluffy!
4. Add the Apples:
Carefully fold in the finely chopped or grated apple pieces to the batter. The apple will add a delicious texture and sweetness to your pancakes.
5. Heat the Skillet:
Preheat a large non-stick skillet or griddle over medium heat. Once it’s warm, lightly grease it with a little butter. This will help prevent the pancakes from sticking and give them a lovely golden color.
6. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles form on the surface and the edges look set, which should take about 2-3 minutes. It’s time to flip!
7. Flip and Finish Cooking:
Carefully flip the pancake and cook for another 2-3 minutes until golden brown and fully cooked through. You want them beautifully fluffy!
8. Serve Warm:
Transfer the cooked pancakes to a warm plate and repeat the process with the remaining batter, adding more butter to the skillet as needed. Stack them up high!
9. Enjoy:
Serve your pumpkin apple pancakes warm with a pat of butter on top, a generous drizzle of maple syrup, and a dusting of powdered sugar if you like. Enjoy every cozy, delicious bite!
These pancakes are perfect for breakfast or brunch, bringing the warmth and flavors of fall right to your table! Happy cooking!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can! Just roast a small sugar pumpkin until tender, scoop out the flesh, and blend it until smooth. This will give you fresh pumpkin puree, but it may be a bit more watery, so make sure to drain any excess moisture before using it in the recipe.
Can I Make These Pancakes Dairy-Free?
Absolutely! To make dairy-free pumpkin apple pancakes, substitute the buttermilk with a non-dairy milk alternative like almond or oat milk and use a dairy-free buttery spread instead of regular butter. You can also make your own “buttermilk” by adding a tablespoon of lemon juice or vinegar to the non-dairy milk and letting it sit for a few minutes.
How Can I Store Leftover Pancakes?
To store any leftover pancakes, let them cool completely and then place them in an airtight container. They’ll keep in the fridge for about 3 days. For longer storage, you can freeze them by placing parchment paper between pancakes and sealing them in a freezer-safe bag for up to 2 months. To reheat, simply pop them in the toaster or microwave!
Can I Add Other Ingredients to the Batter?
Definitely! Feel free to mix in some chocolate chips, nuts, or even dried cranberries for added flavor and texture. Just be sure to adjust the measurements of the wet or dry ingredients if adding larger quantities to maintain the right consistency of the batter.
