Pumpkin Pancakes with Cinnamon Apples - Autumn breakfast recipe. Pumpkin breakfast pancakes made from scratch topped with apples in cooked in butter, brown sugar, cinnamon, nutmeg, and vanilla extract. Lots of Fall flavors in this delicious breakfast!
What do you do when you have too many apples? You make breakfast pumpkin pancakes with cinnamon and brown sugar flavored apple topping, of course! If you thought that pumpkin pancakes with caramel pecan sauce were delicious, wait until you try these pumpkin pancakes with cinnamon and nutmeg spiced apples - so delicious!
To make the apple topping, I am using my recent recipe for sweet cooked apples, which can be easily doubled or even tripled, especially if you happen to have too many of them:
After turning your fresh apples into cooked ones, you might end up with just a few left. I love having fresh apples for a snack during the day!
Pumpkin pancakes + cinnamon and nutmeg and brown sugar cooked apples make a very filling and nutritious breakfast. My favorite Autumn breakfast.
It's a great recipe to make over the weekend when you don't have to hurry and can easily spend 30 minutes to prepare this deliciousness. It's also perfect for the holidays. Who could refuse a stack of pumpkin pancakes covered with delicious apple slices on Christmas morning?
Other breakfast pancakes
- Apple Cinnamon Yogurt Pancakes
- Greek Yogurt Pancakes with Berries
- Pumpkin Pancakes with Caramel Pecan Sauce
Pumpkin Pancakes with Cinnamon Apples
Ingredients
- 1 cup pumpkin puree
- 1 ¼ cups milk
- 3 tablespoons salted butter melted
- 1 egg
- ¼ cup brown sugar
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- sweet cooked apples
Instructions
Important note about properly measuring flour using measuring cups:
- The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dense pancakes.
- Measuring flour correctly will solve a lot of "dense" issues. The trick that works for me is that I use ⅓ measuring cup to carefully scoop all the flour I need into the mixing bowl (2 cups here), without over-packing it.
How to make pumpkin pancakes
- In a large bowl, combine pumpkin, milk, melted butter, egg, and brown sugar. Whisk until well combined, and the mixture is of even consistency.
- In a separate bowl, combine dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg – mix well to combine.
- Add dry ingredients to wet ingredients and whisk until just combined.
- Heat up a griddle to medium heat, grease lightly if necessary. Use ¼ measuring cup to ladle each pancake on the griddle. Flatten them with a spatula - the pancakes should not be too thick.
- Cook on one side for 3 minutes until the edges are set and the cooked side turns golden brown. Use a spatula to flatten the pancakes to make sure they are not too thick.
- Flip to the other side, and cook for 2 or 3 more minutes until cooked through and golden brown on the other side.
- Prepare sweet cooked apples according to this recipe. Place 2 or 3 pancakes on each serving plate and top with delicious sweet cooked apples.
Notes
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
When I looked at the ingredients for this recipe I thought it sounded like a lot of pumpkin but decided to give it a go regardless. The cooked pancakes look fantastic however there is just too much pumpkin and regardless of how long you cook them the batter is too heavy and when you bite into them it’s like eating canned pumpkin, very gummy and unappetizing. I bake a lot and unfortunately this one was not a keeper.
So sorry to hear about that! Reduce the amount of pumpkin puree to 2/3 cup or even 1/2 cup next time. Thank you for your feedback!
Now that's a perfect plateful of pancakes!
This needs to be my breakfast tomorrow!!
Droolworthy! This recipe is simply fabulous. Great flavors.
Cheers,
Rosa
Yum!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! You are making me drool and drool!!! So I am sharing and sharing this!!!!
great pancakes! love the topping!