These Pumpkin Apple Pancakes are fluffy and full of fall flavors! With bits of sweet apple and warm spices like cinnamon, they make breakfast feel like a cozy hug.
Sometimes, I sneak in extra apples for that juicy burst. So delicious! Top them with syrup or a sprinkle of powdered sugar and enjoy a morning that’s simply delightful!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your pancakes. For a gluten-free version, you can use a gluten-free all-purpose flour blend. I sometimes use whole wheat flour for a nuttier flavor and added nutrition.
Pumpkin puree: Canned pumpkin is convenient, but you can easily use homemade pumpkin puree by roasting and blending fresh pumpkin. If pumpkin isn’t available, replace it with sweet potato puree for a similar taste.
Buttermilk: Buttermilk gives pancakes their fluffiness. If you don’t have any, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes to create your own buttermilk substitute.
Apples: I love using Granny Smith for their tartness, which balances the sweetness. If you want less tartness, honeycrisp or Fuji apples work well too!
How Do I Ensure My Pancakes Are Fluffy?
Getting fluffy pancakes may seem tricky, but it’s all about technique! First, don’t overmix the batter. Combine the wet and dry ingredients gently until just mixed. A few lumps are fine!
- Let your batter rest for 5-10 minutes before cooking. This allows the flour to absorb liquids and makes for a lighter pancake.
- Make sure your skillet is at the right temperature. If it’s too hot, the pancakes can burn on the outside and stay raw inside. Medium heat is usually best.
- Use a little butter to grease the skillet to prevent sticking and add flavor. Don’t forget to add more butter as needed between batches.
Enjoy making these delicious pancakes! They smell wonderful while cooking and are perfect for sharing.
How to Make Pumpkin Apple Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons melted butter (plus extra for cooking)
- 1 cup peeled and finely chopped or grated apple (such as Granny Smith or Fuji)
- Maple syrup, for serving
- Whipped cream or butter, for topping
- Pecans or walnuts (optional, for garnish)
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the ingredients and mix everything together, plus about 10-15 minutes to cook the pancakes. Total time for this delicious breakfast is about 30-35 minutes. Perfect for a cozy morning!
Step-by-Step Instructions:
1. Combine the Dry Ingredients:
In a large bowl, start by whisking together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures even mixing of all the dry ingredients, which is super important for fluffy pancakes!
2. Mix the Wet Ingredients:
In a separate medium bowl, whisk together the pumpkin puree, buttermilk, eggs, and melted butter until everything is well combined and smooth. This is where the magic of flavor starts!
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Gently stir using a spatula or wooden spoon just until everything is combined. Remember, it’s okay to have some lumps; overmixing can lead to tough pancakes!
4. Add the Apples:
Now, fold in the chopped or grated apple carefully. This adds an amazing texture and sweetness to your pancakes.
5. Heat the Pan:
Heat a nonstick skillet or griddle over medium heat. Add a small amount of butter to coat the bottom of the pan. This helps prevent sticking and adds flavor!
6. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges start to look set, about 2-3 minutes.
7. Flip and Finish Cooking:
Carefully flip each pancake and cook for another 2 minutes, or until they are golden brown and cooked through. Keep an eye on them to avoid burning!
8. Repeat and Serve:
Continue cooking the rest of the batter, adding more butter to the skillet as needed. Once cooked, serve the pancakes stacked high on a plate with a dollop of whipped cream or butter, a drizzle of maple syrup, and a sprinkle of pecans or walnuts if you’re feeling fancy!
Enjoy your warm, cozy Pumpkin Apple Pancakes, a perfect dish to celebrate the flavors of fall!
Can I Use Regular Milk Instead of Buttermilk?
Absolutely! If you don’t have buttermilk, simply mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes. This will mimic the acidity of buttermilk and help keep your pancakes fluffy!
What Can I Substitute for Pumpkin Puree?
If you can’t find pumpkin puree, sweet potato puree is a great alternative and provides a similar flavor and texture. You could also use apple sauce for a subtle apple taste as well!
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the toaster or microwave until warmed through. For longer storage, you can freeze them by placing parchment paper between each pancake, then sealing them in a freezer bag for up to 2 months.
Can I Make These Pancakes Vegan?
Yes! To make these pancakes vegan, substitute the eggs with 1/2 cup of unsweetened applesauce and the buttermilk with a non-dairy milk mixed with a tablespoon of vinegar. Use vegan butter or oil in place of melted butter too!
