Apple Pumpkin Pancakes

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Autumn Pancakes that you can enjoy anytime! These Apple Pumpkin Pancakes taste like Fall in each bite, boast loads of apple and pumpkin flavor and are very easy to make!

Apple Pumpkin PancakesApple Pumpkin Pancakes – the Ultimate Fall Recipe!

It’s finally Fall. In fact, yesterday (Saturday) was the first official day of Fall. And in St. Louis where I live it finally feels like Fall.

If you know me at all, maybe you’ve heard me mention how much I hate summer and that my favorite time of year is Fall.

You might imagine how happy I am now that the St. Louis weather has shifted and the heat is gone, replaced by cool, crisp weather.

I love it. I love Fall clothing, I love Fall baking, I love Fall… well, everything.

Apple Pumpkin Pancakes Recipe

Fall makes me think of apples and pumpkins, making caramel apples, carving pumpkins with the kids,  sipping hot apple cider and roasting marshmallows around a bonfire in my backyard, making pumpkin pie or even pumpkin pancakes.

I think of the leaves changing and then falling to the ground and the crunch they make beneath our shoes when we walk. I can smell pumpkin pie baking when I think of Fall. I think of corn stalks and mazes. This really is my favorite time of year.

Our theme this week is Apples. And while many people think of Apples first when they think of Fall, I actually don’t. I think of Pumpkins.

It’s the time of year where my kitchen is almost always filled with the sweet scent of pumpkin baking from Pumpkin French Toast to Pumpkin Pie Donut Muffins.

And I hit the savory side of things as well, with a delicious Pumpkin Ravioli that is coming up this week.

Don’t get me wrong, I love apples too. One of our favorite, quick go-to snacks are these Easy Apple Dumplings.

So when the theme popped up, I thought why don’t I combine the two delicious flavors – pumpkin and apple – and create a recipe with both. The ultimate (if you will) Fall recipe. I already had the pumpkin pie pancake recipe,  I just needed to add the apples and make sure it would work.  

Oh, and it did. It was most definitely Fall on a plate smothered in delicious maple syrup.

So I present to you, these delicious Apple Pumpkin Pancakes I made this week.

Apple Pumpkin Pancakes

Note: If you don’t have Pumpkin Pie Spice, you can substitute the Pumpkin Pie Spice with

  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

I know I already have a ton of pancake recipes on my blog, but this one that tastes a little like pumpkin pie with the sweet, tart flavor of apples, really is wonderful this time of year.

Apple Pumpkin Pancakes

More Delicious Apple Recipes

Apple Pumpkin Pancakes

Apple Pumpkin Pancakes

Apple Pumpkin Pancakes

www.dailydishrecipes.com
These have the fresh taste of Fall. Imagine crisp mornings, hot cups of cocoa or apple cider and a big old plate of these amazing Apple Pumpkin Pancakes!
4.91 from 11 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Breakfast and Brunch Recipes
Cuisine American
Servings 4 servings

Ingredients
  

  • ¾ cups milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 3 Tablespoons white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 Tablespoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 egg
  • 1 Tablespoon of butter melted
  • 3 Tablespoons canned pumpkin
  • 1 cup chopped apple

Instructions
 

  • Measure out the milk. Add the vinegar. Allow to sit for about 5 minutes. If you have buttermilk you can use ¾ cup of that instead. I love buttermilk but I rarely have any so I just do it this way.
  • In a bowl, combine the flour, the sugar, the baking powder, the baking soda, pumpkin pie spice and the salt.
  • After five minutes has passed, whisk the egg and the butter into the soured milk. Add the canned pumpkin and whisk again.
  • Pour the flour mixture into the pumpkin mixture whisk until lumps are gone. At this point, you can see whether you need more liquid or more flour. (this will probably depend somewhat on how much pumpkin you used) Add milk and/or flour by Tablespoons until you are happy with the consistency. (usually I just leave it as is, but in case you like a different texture batter).
  • Mix in the cup of chopped apple.
  • Heat a large skillet over medium heat or a griddle set to 360 degrees, and coat with cooking spray. Pour ¼ cup of batter onto the skillet or griddle, and cook until bubbles begin to appear on the surface.
  • Flip ONLY once with a spatula, and cook until golden on the other side.
  • Remove from griddle/skillet and serve.
  • Top with whipped cream and some pumpkin pie spice or syrup.
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41 Comments

  1. The ultimate fall recipe indeed! A stack of your delicious pancakes, a smear of butter and I’m set for breakfast! 🙂

  2. Fall is my favorite season, too. I look forward to it every year, and I tend to go a bit crazy with the pumpkin, as well. I love the combination of apples and pumpkin in these pancakes. They look delicious. Happy #SundaySupper!

  3. I agree with your summer dislike, too much heat. This is definitely a fall recipe, and gorgeous also! I make my buttermilk with lemon juice. And now I started making my own pumpkin puree and spice mix to bake, since none of those things are found here. Have a great sunday Nic!

  4. You know I have never tried a combination of apple and pumpkin, but it sounds worth a try since I do love both of them. These look good enough to serve any time.

  5. I’m with you, sista! Fall is hands down my favourite season. I even got married in October because of how much I love fall. You put the two quintessential fall ingredients into one dish – this looks and sounds amazing! I’d never have thought of putting apples and pumpkin together. I also can’t wait for your pumpkin ravioli recipe – yum!

  6. A brilliant combination! I always wondered about apples + pumpkin! These pancakes look great and I’m going to use up the pumpkin puree I have in the fridge now that I have something to make with it!!!!

  7. Do not be alarmed if I show up at your house next weekend demanding thsese gorgeous apple pumpkin pancakes. I forwarned you. Your daughter is too precious for words. I love her passion for food and blogging!

    1. Happened to be what I had at the house. I use green apples for most baking related projects because they usually retain their quality and taste through high temps. I don’t think it would hurt to use another type of apple, but some will get a little mushy at higher temps.

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