Pumpkin Pancakes with Cinnamon-Apple Topping
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, room temperature
- 1 cup 2% milk
- 1/3 cup canned pumpkin
- 2 tablespoons canola oil
- 1/2 cup chopped walnuts, toasted
Reviews
These were good. The apple topping really made the pancakes. I would recommend making additional topping.
These were SO yummy. My family really enjoyed them. Make the Syrup, it's worth it!
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.
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!