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)

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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

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


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.


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