These fluffy Pumpkin Apple Pancakes are a warm hug on a plate! With sweet pumpkin and juicy apples mixed in, they make breakfast feel extra cozy.
Trust me, your morning will brighten up with this yummy stack. I like to top mine with a drizzle of maple syrup or a sprinkle of cinnamon. So tasty! 🍁🥞
Key Ingredients & Substitutions
All-purpose flour: This is the base for fluffy pancakes. For a gluten-free option, try using a 1:1 gluten-free flour blend without changing other ingredients.
Pumpkin puree: Canned pumpkin is super convenient! If you’re out, homemade puree from roasted pumpkin works well, but it’s a bit more effort.
Buttermilk: If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice and let it sit for about 5 minutes. This will give you a similar tangy flavor.
Apples: Granny Smith apples give a nice tartness that balances the sweetness. You can use any apple variety you like, just remember that sweet apples will make them sweeter!
How Can You Make the Fluffiest Pancakes?
Getting fluffy pancakes is all about the mixing technique and cooking method. Don’t overmix the batter; it’s okay if it’s a little lumpy, as this keeps them light and airy. Also, make sure your skillet is at the right temperature – too hot and they’ll burn, too cool and they’ll turn out flat.
- Preheat the skillet to medium heat and grease it lightly with butter.
- Pour batter onto the skillet and wait until you see bubbles forming and edges drying before flipping.
- Cook until both sides are golden brown for the best texture.
How to Make Pumpkin Apple Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup canned pumpkin puree
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus extra for cooking and topping)
- 1 teaspoon vanilla extract
- 1 cup peeled and finely chopped or grated apple (such as Granny Smith or Fuji)
- Maple syrup, for serving
- Pecans (optional), for garnish
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and about 15 minutes to cook. In total, you’ll spend around 30 minutes making these warm, fluffy pancakes perfect for any breakfast or brunch occasion!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. This is the dry mix that will give your pancakes structure and flavor!
2. Combine the Wet Ingredients:
In another bowl, mix together the canned pumpkin puree, buttermilk, egg, melted butter, and vanilla extract. Whisk all these ingredients together until smooth and creamy. This mixture adds moisture and delicious fall flavor to your pancakes.
3. Combine Wet and Dry Ingredients:
Pour the pumpkin mixture into the bowl of dry ingredients. Gently stir them together using a spatula or wooden spoon until just combined. Remember, it’s okay if the batter is a little lumpy — overmixing can make the pancakes tough!
4. Fold in the Apples:
Carefully fold the chopped or grated apple into the batter, ensuring they’re evenly distributed. The apple pieces will add sweetness and a nice texture to your pancakes.
5. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a little butter. Once hot, pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until you see bubbles forming on the surface and the edges look set. This is a sign they are ready to flip!
6. Flip and Finish Cooking:
Gently flip the pancakes over and cook for another 2 minutes or until they are golden brown and cooked through. Keep an eye on them — you want that perfect fluffy texture!
7. Keep Them Warm:
As you cook the remaining batter, you can keep the finished pancakes warm in a low oven (around 200°F or 93°C) so they’re hot when it’s time to serve.
8. Serve and Enjoy:
Stack your pancakes on a plate with a pat of butter on top. Drizzle with maple syrup and sprinkle with pecans for that extra crunch if desired. Enjoy your delicious Pumpkin Apple Pancakes, they’ll be a hit!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it might make the pancakes denser. Consider using a mix of half whole wheat and half all-purpose flour for better texture.
What Type of Apples Are Best for This Recipe?
For a nice balance of flavor and texture, Granny Smith or Fuji apples work great. They add a delightful tartness that complements the sweetness of the pumpkin. Feel free to experiment with your favorite apple varieties!
How Should I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or in a toaster oven until warm. For longer storage, freeze them with parchment paper between each pancake, then place them in a freezer bag for up to 2 months!
Can I Make the Batter Ahead of Time?
Yes! You can prepare the batter a few hours in advance and keep it in the fridge. Just give it a gentle stir before cooking, as it may thicken slightly when chilled. Enjoy your pancakes fresh off the griddle for the best texture!
