Pumpkin Pancakes with Cinnamon-Apple Topping

Name: Pumpkin Pancakes with Cinnamon-Apple Topping
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 pancakes (1 cup topping).
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; 1 cup 2% milk; 1/3 cup canned pumpkin; 2 tablespoons canola oil; 1/2 cup chopped walnuts, toasted

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

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
1 cup 2% milk
1/3 cup canned pumpkin
2 tablespoons canola oil
1/2 cup chopped walnuts, toasted

Directions

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.
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.
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.

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.

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.

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Reviews

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Average Rating:

justmbeth

Mar 10, 2018

These were good. The apple topping really made the pancakes. I would recommend making additional topping.
Lstrange

Oct 13, 2016

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

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

Sep 21, 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!