Pumpkin Pancakes with Cinnamon-Apple Topping Recipe
Pumpkin Pancakes with Cinnamon-Apple Topping Recipe photo by Taste of Home
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Pumpkin Pancakes with Cinnamon-Apple Topping Recipe

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When these pumpkin pancakes are on the griddle, people flock to the kitchen. Grab a spoon and top each stack with buttery, cinnamon-spiced apples. —Kami Button, Cheektowaga, New York
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 tablespoon butter
  • 1 large tart apple, peeled and thinly sliced
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup 2% milk
  • 1/3 cup canned pumpkin
  • 2 tablespoons canola oil
  • 1/2 cup chopped walnuts, toasted

Nutritional Facts

2 pancakes with 1/4 cup topping: 459 calories, 24g fat (5g saturated fat), 106mg cholesterol, 537mg sodium, 54g carbohydrate (25g sugars, 3g fiber), 11g protein.


  1. In a skillet, heat butter over medium-high heat. Add apple; cook and stir 3-4 minutes or until tender. Stir in brown sugar, maple syrup and cinnamon; cook and stir 1 minute longer. Remove from heat; keep warm.
  2. For pancakes, in a large bowl, whisk flour, sugar, baking powder, pie spice and salt. In another bowl, whisk eggs, milk, pumpkin and oil until blended. Add to flour mixture; stir just until moistened. Stir in walnuts.
  3. Lightly grease a griddle; heat over medium heat. Pour batter by scant 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with apple topping.
    Freeze option: Prepare pancakes only. Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Meanwhile, prepare apple topping as directed; serve with pancakes.
    Yield: 8 pancakes (1 cup topping).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Pumpkin Pancakes with Cinnamon-Apple Topping in Simple & Delicious October/November 2015, p3-5

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Lstrange User ID: 5890429 255392
Reviewed Oct. 13, 2016

"These were SO yummy. My family really enjoyed them. Make the Syrup, it's worth it!"

dcscake_OH User ID: 228890 233900
Reviewed Oct. 3, 2015

"I love pancakes, but am diabetic, so I am picky at what I eat, but I made these for my family and they loved them. So Pumpkin tasting. We loved them, I even had a couple. Wonderful."

VictoriaElaine User ID: 3422096 233241
Reviewed Sep. 21, 2015 Edited Oct. 1, 2015

"The pancakes were full of pumpkin flavor - we devoured them! I didn't make the apple topping this time, but will try it in the future. I left out the walnuts. I got 6 pancakes out of it. Update: made it again, this time with the apple topping, and it was beyond incredible! The apple and pumpkin flavors together are amazing!"

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