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Pumpkin Pancakes with Cinnamon-Apple Topping

7 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

8 pancakes (1 cup topping)

Updated: Oct. 16, 2023
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
Pumpkin Pancakes with Cinnamon-Apple Topping
Pumpkin Pancakes with Cinnamon-Apple Topping Recipe photo by Taste of Home
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Ingredients

  • 1 tablespoon butter
  • 1 large tart apple, peeled and thinly sliced
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • PANCAKES:
  • 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, room temperature
  • 1 cup 2% milk
  • 1/3 cup canned pumpkin
  • 2 tablespoons canola oil
  • 1/2 cup chopped walnuts, toasted

Directions

  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.

Can you freeze Pumpkin Pancakes with Cinnamon-Apple Topping?

Prepare pancakes only. Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. 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.

Nutrition 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.