These Pumpkin Apple Pancakes are fluffy and full of fall flavors! With sweet bits of apple and warm spices, they’re perfect for a cozy breakfast.
Honestly, who can resist pancakes topped with syrup? I love adding a sprinkle of cinnamon on mine. It just makes them even more special! 🍏🍂
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base for the pancakes. If you need gluten-free pancakes, a gluten-free blend works well in place of regular flour.
Buttermilk: Buttermilk gives a lovely tang and moisture. No buttermilk? You can mix 1 tablespoon of vinegar or lemon juice with regular milk and let it sit for 5-10 minutes to mimic buttermilk.
Pumpkin Puree: Canned pumpkin is convenient, but you can also use homemade pumpkin puree if you prefer. Just roast a pumpkin and blend it until smooth!
Apples: I love using Granny Smith apples for their tartness, but any apple variety works. Try Honeycrisp or Fuji for a sweeter flavor.
Spices: The combination of cinnamon, nutmeg, and ginger creates a warm flavor profile. Feel free to adjust them to your taste or even add in some cloves for extra warmth!
How Do You Make Fluffy Pancakes Every Time?
Getting fluffy pancakes is all about gentle mixing. Overmixing can lead to tough pancakes. When you combine the wet and dry ingredients, stir just until the flour disappears.
- Use a whisk for combining; it helps keep the batter light and airy.
- Let the batter rest for about 5 minutes. This gives the flour time to hydrate, resulting in fluffier pancakes.
- Watch the temperature of your skillet. Too hot, and the pancakes can burn; too cool, and they won’t cook evenly.
These simple tips will ensure your pumpkin apple pancakes come out perfectly fluffy and tasty every time! Enjoy your cooking!
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
Wet Ingredients:
- 1 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
Extras:
- 1 small apple, peeled, cored, and finely chopped or grated
- Maple syrup, for serving
- Whipped cream, for topping (optional)
- A sprinkle of cinnamon or pumpkin pie spice, for garnish (optional)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare, plus another 10 minutes to cook! You can enjoy these pancakes in no time, making them perfect for a cozy breakfast or brunch.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This will ensure all the dry ingredients are evenly distributed.
2. Combine the Wet Ingredients:
In another bowl, mix the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract. Whisk this mixture until it’s smooth and well combined.
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir everything together gently, being careful not to overmix—the batter can remain a bit lumpy.
4. Add the Apples:
Fold in the chopped or grated apple until it’s evenly distributed within the batter. This will add a delicious crunch and sweetness to your pancakes.
5. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with some butter. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes.
6. Flip and Finish:
Carefully flip the pancakes and cook for another 2 minutes or until they are golden brown and cooked through. Keep an eye on the heat to ensure they cook evenly!
7. Serve and Enjoy:
Repeat cooking with the remaining batter, adding more butter to the skillet as needed. Serve the pancakes warm, stacked high on a plate, drizzled with maple syrup, and topped with a dollop of whipped cream and a sprinkle of cinnamon or pumpkin pie spice if desired.
Enjoy these cozy fall-flavored pancakes that combine the richness of pumpkin and the sweet crunch of fresh apple!
Can I Make These Pancakes Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure your blend contains xanthum gum for proper texture, or you can add a bit of it separately to your mixture.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can create a quick substitute by mixing 1 cup of milk with 1 tablespoon of either vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly.
How Should I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. For longer storage, they can be frozen. Just stack them with parchment paper in between and place them in a freezer bag. To reheat, pop them in the toaster or microwave until warmed through.
Can I Add Other Ingredients to the Batter?
Definitely! Feel free to mix in some walnuts, pecans, or even chocolate chips for added flavor and texture. Just remember to adjust the quantity so the batter doesn’t become too thick!
