These Pumpkin Apple Pancakes bring together the cozy flavors of fall. They’re fluffy and warm, with tasty bits of apple that add sweetness to every bite!
Making these pancakes is a breeze. I love flipping them for breakfast and enjoying them with a drizzle of maple syrup. Who can resist that combo? 🍁🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation for your pancakes. If you want a healthier option, you can use whole wheat flour for half or all of the amount. Just remember it might change the texture slightly, making it a bit denser.
Pumpkin Puree: Canned pumpkin works just fine, but I love making my own by roasting fresh pumpkin. It adds a fresher taste. If you’re in a pinch, sweet potato puree can also substitute nicely.
Milk: You can use any type of milk here, including almond, soy, or oat milk. If you’re looking to avoid dairy, plant-based milks are excellent. The richness of whole milk vs. the lighter almond milk can slightly alter the pancake texture.
Apples: Gala or Fuji apples are sweet and work beautifully in this recipe. If you want a tart flavor, Granny Smith apples make a great alternative. You can also throw in some diced pears for a different twist!
How Can I Get My Pancakes Fluffy?
Fluffy pancakes start with gentle handling of the batter. Here’s how you can achieve that perfect texture:
- Mix wet and dry ingredients separately to avoid over-mixing. This keeps the gluten minimal, making pancakes light.
- Use a light hand when combining the mixtures—just stir until combined. It’s okay if there are a few lumps!
- Let your batter rest for a few minutes before cooking. This allows the flour to hydrate and helps the pancakes rise better.
With these tips, you’ll have pancakes that are not only delicious but also light and airy! Enjoy making your Pumpkin Apple Pancakes!
How to Make Pumpkin Apple Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (optional for extra texture)
- 2 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 3/4 cup pumpkin puree (canned or fresh)
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tbsp melted butter or vegetable oil
- 1 tsp vanilla extract
- 1 medium apple, peeled, cored, and diced small (such as Gala or Fuji)
For Serving:
- Butter, for serving
- Maple syrup, for serving
- Chopped walnuts or pecans, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and another 15-20 minutes for cooking, making a total of around 30-35 minutes. Get ready for a delightful breakfast in no time!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, whole wheat flour (if using), brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This blend of dry ingredients gives your pancakes that yummy pumpkin spice flavor.
2. Combine the Wet Ingredients:
In a separate bowl, mix the pumpkin puree, milk, egg, melted butter, and vanilla extract. Whisk until everything is smooth and well combined. This is the creamy base for your pancakes.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Remember, don’t overmix! A few lumps are perfectly fine; they’ll help keep your pancakes fluffy.
4. Add the Apples:
Fold the diced apple pieces into the batter, making sure they are evenly distributed. This adds a nice sweetness and texture to each pancake.
5. Prepare to Cook:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or a little oil to prevent sticking.
6. Cook the Pancakes:
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges start to look set, about 2-3 minutes. This is when it’s time to flip!
7. Flip and Finish Cooking:
Carefully flip each pancake and cook the other side until golden brown and cooked through, about 2 more minutes. You want them to be fluffy and perfectly browned!
8. Keep Them Warm:
Transfer the cooked pancakes to a warm plate. You can keep them in a low-temp oven if you’re making a large batch.
9. Serve and Enjoy:
Serve your pancakes warm, topped with a pat of butter and a drizzle of maple syrup. Add some chopped walnuts or pecans on top for an extra crunch. Enjoy every delicious bite!
These Pumpkin Apple Pancakes are the perfect way to celebrate fall flavors while enjoying a cozy breakfast. Happy cooking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it until tender, then blend it to make a puree. Fresh pumpkin gives a delightful flavor, but be sure to drain any excess moisture to keep your pancakes from becoming soggy.
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure that your baking powder and other ingredients are also gluten-free to avoid any cross-contamination.
How Can I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the toaster or microwave until warmed through. They also freeze well for up to 2 months!
Can I Add Other Mix-Ins?
Definitely! Feel free to get creative. Some chocolate chips, chopped nuts, or even dried cranberries can add a nice twist to your pancakes. Just remember not to overload the batter; moderation is key to keeping them fluffy!
