IMG_5940

I love the Fall flavors of pumpkin and apple and this breakfast combines both! I think even if you left the apple out it would still taste really good. The directions said it takes 8-10 minutes, but mine didn’t take that long, just use your judgment as you would with any pancake.

Pumpkin Apple Pancakes
(Adapted from Sunset Magazine November 2012)

Printer Friendly Version

1 large egg
1 cup flour
1 cup milk
2 tablespoons vegetable oil
1/2 cup canned pumpkin puree
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 apple, peeled, cored, and chopped
About 2 tbsp. butter, divided
Syrup

Mix together all ingredients except butter and syrup in a medium bowl.

IMG_5936IMG_5939

Melt 2 tsp. butter in a large nonstick frying pan over medium heat. Spoon batter by 1/3-cup portions into pan, making 3 or 4 pancakes at a time. Cook, turning once, until cooked through, 8 to 10 minutes. Continue making pancakes with remaining batter, adding more butter to pan for each batch. Serve with syrup and more butter if you like.

IMG_5945

Finding Isnpiration's logo

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Pin It on Pinterest

Share This