These Pumpkin Apple Pancakes are fluffy and full of flavor! The sweet taste of pumpkin and bits of apple make breakfast feel warm and cozy.
Honestly, I can’t resist the smell of these pancakes cooking! They always brighten up my mornings, especially with a drizzle of maple syrup on top. Yum!
Making these pancakes is so easy! Just mix the ingredients, pour, and flip. Perfect for a comforting breakfast that everyone will love!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the pancakes. If you’re looking for a gluten-free option, try using a gluten-free all-purpose blend. Just make sure it contains a binding agent like xanthan gum!
Pumpkin puree: Canned pumpkin works great here, but you can use fresh pumpkin if you prefer. Simply roast and puree it. Alternatively, sweet potato puree is a delicious substitute!
Apples: I love using Honeycrisp apples because they’re sweet and crisp. If those aren’t available, any firm apple will work, like Granny Smith for a bit of tartness or Fuji for more sweetness.
Buttermilk: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of milk. Let it sit for a few minutes until it curdles.
How Do I Ensure My Pancakes Are Fluffy?
Fluffy pancakes are all about the right mixing technique and cooking temperature. Here are my tips:
- Mix the dry and wet ingredients separately first to ensure an even distribution of leavening agents.
- Don’t overmix the batter! It’s okay if there are some lumps; overmixing can make your pancakes tough.
- Make sure your skillet is at the right temperature; too hot can burn the outsides before the inside cooks properly.
Following these tips will help you achieve perfectly fluffy pancakes every time!
Delicious 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:
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1/2 teaspoon vanilla extract
Fruits and Toppings:
- 1 medium apple, peeled and finely diced (preferably a sweet-tart variety like Honeycrisp or Fuji)
- Maple syrup, for serving
- Whipped cream or yogurt, for topping (optional)
- Additional cinnamon for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time and about 15-20 minutes for cooking, making the total time roughly 30 minutes. Perfect for a cozy breakfast or brunch!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until everything is well combined. This will give your pancakes a lovely spice blend!
2. Prepare the Wet Ingredients:
In a separate medium bowl, whisk together the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth. Mixing these first helps make it easier to blend everything together later!
3. Combine the Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined. It’s okay if there are a few lumps; overmixing can make the pancakes tough!
4. Add the Apples:
Carefully fold in the finely diced apple pieces so that they are evenly distributed throughout the batter. This step adds a delicious crunch and sweetness to the pancakes.
5. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat, and lightly grease it with butter to prevent sticking.
6. Cook the Pancakes:
Pour about 1/4 cup of pancake batter onto the hot skillet for each pancake. Cook until small bubbles begin to form on the surface, and the edges look set, approximately 2-3 minutes.
7. Flip and Finish Cooking:
Carefully flip the pancakes and cook them for another 2-3 minutes until they are golden brown and fully cooked through. They should be fluffy and delicious!
8. Keep Warm:
Transfer the pancakes to a plate and keep them warm while you repeat the process with the remaining batter, adding more butter to the skillet if necessary.
9. Serve and Enjoy:
Serve your pancakes stacked high, topped with a generous dollop of whipped cream or yogurt, a drizzle of maple syrup, and a sprinkle of cinnamon if desired. Dig in and enjoy the delicious flavors of fall with these Pumpkin Apple Pancakes!
Enjoy your delicious breakfast treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, simply roast a small pumpkin until tender, then scoop out the flesh and puree it until smooth. It’s a great way to use seasonal ingredients!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of milk. Let it sit for about 5-10 minutes until it thickens slightly.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them by placing parchment paper between pancakes in a freezer bag for up to 2 months. Reheat in the toaster or microwave for a quick breakfast!
Can I Add Other Mix-ins to the Batter?
Of course! Feel free to experiment with other mix-ins like chopped nuts, chocolate chips, or dried cranberries. Just make sure not to add too much, as it can affect the batter’s consistency.