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.

Originally published as Pumpkin Walnut Pancakes with Fried Cinnamom Apples in Simple & Delicious October/November 2015

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!