All Recipes
Pumpkin Apple Pancakes
Breakfast
Fairgrown
Serves 2-3 Prep 10 min Cook 10 minEmbrace the cozy flavors of fall with these fluffy pumpkin apple pancakes — canned pumpkin puree and thinly sliced apples cooked right into the batter. Perfect for breakfast or dinner! Sourced from America's Grow-a-Row.
Ingredients
Primary
- Pumpkins(Any)— ⅓ cup canned pumpkin puree
- Apples(Any)— 1, sliced thinly
Additional / Pantry
- 1 egg
- ⅓ cup milk
- 1 tablespoon oil
- ½ teaspoon vanilla extract (optional)
- 1 teaspoon baking powder
- 1 cup pancake mix
- ½ teaspoon pumpkin spice (or cinnamon)
- Non-stick spray (for greasing the skillet)
- Maple syrup, granola, or your favorite toppings (for serving)
Instructions
- In one bowl, combine the dry ingredients: pancake mix, baking powder, and pumpkin spice.
- In a separate bowl, combine the wet ingredients: pumpkin puree, milk, egg, and vanilla extract.
- Gently mix the wet and dry ingredients together. Let the batter sit for 3–5 minutes.
- While the batter is resting, heat a skillet over medium-low heat.
- Grease the skillet with a light coating of non-stick spray.
- Ladle the batter onto the skillet in any desired size. Gently place apple slices on the surface of the pancake. Cook 2–4 minutes until the edges are dry and the batter begins to bubble. Flip and cook for an additional 2 minutes, or until the pancakes are cooked all the way through and golden brown.
- Serve with maple syrup, granola, or your favorite toppings.
Notes
Chef's Tip: Use ⅓ cup of pumpkin puree per 1 cup of dry pancake mix. Since pumpkin puree is dense, use 1 teaspoon of baking powder per 1 cup of dry pancake mix to keep the pancakes fluffy. Cook on medium-low heat — the first batch is often not as good if the pan is too hot.