These Pumpkin Apple Pancakes are fluffy and bursting with autumn flavors! With sweet pumpkin and juicy apple pieces, they make breakfast feel like a cozy fall morning.
Pour on some maple syrup, and you’ve got a delicious treat! I love to make a big batch on weekends and enjoy them with family—nothing beats sharing pancakes over laughter! 🥞🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancakes, offering a fluffy texture. If you prefer whole grain, whole wheat flour works, but it may create denser pancakes. For a gluten-free option, use a 1:1 gluten-free flour blend.
Pumpkin Puree: Canned pumpkin puree is convenient, but you can easily make your own by roasting fresh pumpkin. Just scoop out the flesh and puree it until smooth. Make sure it’s pure pumpkin and not pumpkin pie filling!
Apples: A tart apple like Granny Smith adds great flavor. However, feel free to substitute with sweet varieties like Honeycrisp or Fuji. For a fun twist, you can use applesauce—about 1/2 cup for every medium apple.
Milk: Whole milk adds richness, but you can use almond, oat, or soy milk for dairy-free pancakes. Just ensure you’re adjusting the liquid amount if the plant-based milk is thinner.
Butter or Oil: I like using melted butter for added flavor, but vegetable oil works too. Coconut oil can give a nice twist as well!
How Do I Fold Ingredients Without Overmixing?
Mixing the batter requires a bit of care to keep your pancakes fluffy. When you combine the wet and dry ingredients, don’t overmix! It’s okay to have some lumps. The key is to stir gently until just combined.
- Use a spatula to fold wet ingredients into dry ingredients.
- Stop mixing as soon as you see no dry flour. This keeps the pancakes lighter.
- When adding apples, fold gently to avoid squishing them.
The result should be a nice, thick batter with pockets of fresh apple pieces, leading to fluffy and delicious pancakes! Enjoy your cooking!
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 ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree
- 1/2 cup milk (adjust as needed)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 medium apple, peeled, cored, and finely chopped or grated
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Maple syrup, whipped cream, and chopped pecans for serving
Time Needed:
You’ll need about 10 minutes to prepare the batter and 15 minutes to cook all the pancakes. In total, you’re looking at around 25-30 minutes for delicious pancakes that anyone can enjoy!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large mixing bowl, add the all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Whisk them together until well combined. This will ensure your pancakes rise beautifully and taste wonderful!
2. Combine Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, milk, egg, melted butter (or oil), and vanilla extract. Whisk until smooth and creamy. This step adds moisture and flavor to your batter!
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Gently stir until just combined. Don’t worry if it’s not perfectly smooth; a few lumps are okay! If the batter seems too thick, feel free to add a little more milk.
4. Add Apples:
Fold in the finely chopped or grated apple into the pancake batter, being careful not to overmix. The apple adds a nice fruity texture and flavor!
5. Heat the Griddle:
Preheat a non-stick skillet or griddle over medium heat. Add a little butter or oil to coat the surface to prevent sticking.
6. Cook the Pancakes:
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles appear on the surface and the edges start to look set, about 2-3 minutes. It’s a good sign when the pancake starts to puff up!
7. Flip and Finish Cooking:
Carefully flip the pancake using a spatula and cook for another 2 minutes or until the second side is golden brown and cooked through. Repeat this process until all the batter is used up, keeping the pancakes warm on a plate.
8. Serve and Enjoy:
Stack the pancakes on plates and top with a dollop of whipped cream, a sprinkle of chopped pecans, and a generous drizzle of maple syrup. It’s the perfect way to start your day or to enjoy a cozy breakfast treat!
Enjoy your cozy, flavorful pumpkin apple pancakes!
Can I Use Whole Wheat Flour Instead?
Absolutely! You can substitute whole wheat flour for all-purpose flour for a healthier option. Just keep in mind that it may result in denser pancakes. You might need to add a little more liquid to achieve the desired batter consistency.
Can I Make the Batter Ahead of Time?
Yes, you can make the batter ahead of time! Just cover it tightly and store it in the refrigerator for up to 24 hours. Stir well before cooking, as it may thicken while sitting.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or microwave for a quick and easy breakfast.
Can I Freeze the Pancakes?
Yes! These pancakes freeze very well. Stack cooked pancakes with a layer of parchment paper between each one, then wrap them tightly in plastic wrap and foil. They can be frozen for up to 2 months. Reheat directly from frozen in the toaster or microwave.
