I hope you guys like pumpkin and apples because those are pretty much the only two ingredients I’m interested in baking with for at least another month (ok, that’s probably not true…I may have to use chocolate at some point). In fact, I’ve been going back and forth since last week about whether I should post another apple recipe or another pumpkin recipe and finally the idea came to me to put both of them together in one recipe for pumpkin-apple pancakes!
Brandon is on a business trip this week which means I’m not putting effort into making dinner, instead I’ve been eating lots of pancakes. You see, I was looking for the best pumpkin pancakes to share which meant I had to try several different recipes. I know, it was a tough job. But ultimately the one I like best is this one from Nicole at Pinch My Salt. The recipe is healthy and mostly whole wheat but you still get light and fluffy pancakes.
After how great my apple scones turned out last week, I want to put grated apple in everything so adding it to pumpkin pancakes sounded like a good idea. Plus, I already know those ingredients work well together from making Pumpkin Apple Streusel Muffins. I also added in a little apple cider to amp up the apple flavor. That plus the grated apple makes these pancakes extra moist and adds natural sweetness.
I had lots of apple cider to use up after buying a bottle of it for another recipe, so when I saw the recipe for apple cider syrup I figured it was worth a try. I’m so glad I did because this stuff is delicious! It’s sort of a cross between a sauce and syrup and it tastes just like cooked apples but without any of the actual apples. I kind of want to put it on everything now…or maybe just eat it by the spoonful. It would be great on ice cream or an apple version of these dumplings.
This recipe is handy because it’s two in one. You can make pumpkin-apple pancakes or you can omit the apple/apple cider and just have plain pumpkin pancakes. And the apple cider syrup is going to be good no matter what kind of pancakes you pour it on. If you’re like me you may want to make extra just so you can have these pancakes for breakfast and dinner.
Breakfast | Yield: 10-12 pancakes
Prep time: 15 min | Cook time: 4 min | Total time: 30 min
- 1 cup whole wheat flour
- 1/2 cup cake flour*
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 2 eggs
- 1 cup low-fat buttermilk
- 1 cup pumpkin puree
- 1 cup grated tart apple
- 1/4 cup apple cider or apple juice
- 2 tbsp. canola oil
- 2 tbsp. dark brown sugar
- 1 tsp. vanilla
- 1 tbsp. butter or canola oil
*You can make your own cake flour if you don’t have any. Using AP flour is ok, but the pancakes will be heavier.
- In a large bowl, whisk together the flours, baking soda, baking powder, spices and salt.
- In a medium bowl, whisk together the eggs, buttermilk, pumpkin, grated apple, cider, oil and vanilla.
- Make a well in the dry ingredients and pour in the wet ingredients. Gently mix together with a wooden spoon until just combined. All the flour should be incorporated but lumps are fine. The batter will be thick, but you can add a bit more cider if you want to thin it out a little more.
- Melt 1 tbsp. butter or oil in a large pan or griddle over medium heat (I turn my griddle to 350 degrees, since it’s nonstick I don’t use butter at all) Use a 1/3 measuring cup to scoop up batter and pour it into the pan/griddle. The pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface. Repeat with the rest of the batter, adding more butter to the pan as necessary. Transfer the pancakes to a 200 degree oven to keep warm if necessary.
Serve warm with apple cider syrup.
Apple Cider Syrup
Condiment | Yield: 1/2 – 2/3 cup
Prep time: 5 min | Cook time: 10 min | Total time: 15 min
- 1/2 cup light brown sugar
- 1 tbsp. cornstarch
- 1 tsp. ground cinnamon or 2 cinnamon sticks
- 1 cup apple cider
- 1 tbsp. lemon juice
- 2 tbsp. butter
- In a small saucepan, stir together the sugar, cornstarch and cinnamon (if using).
- Stir in the apple cider, lemon juice and cinnamon sticks (if using).
- Cook over medium heat until mixture begins to boil. Boil, stirring occasionally, until the syrup thickens, about 10-15 minutes.
- Remove from heat and stir in the butter until melted. Keep warm until ready to serve.