This Pumpkin-Apple Pancakes with Apple Cider Syrup recipe is a glorious way to start any fall day. Pumpkin AND apples! If you’re like me you may want to make extra just so you can have these pancakes for breakfast and dinner.
- 1 cup whole wheat flour
- 1/2 cup cake flour*
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 2 eggs
- 1 cup low-fat buttermilk
- 1 cup pumpkin puree
- 1 cup grated tart apple
- 1/4 cup apple cider or apple juice
- 2 tbsp. canola oil
- 2 tbsp. dark brown sugar
- 1 tsp. vanilla
- 1 tbsp. butter or canola oil
- In a large bowl, whisk together the flours, baking soda, baking powder, spices and salt.
- In a medium bowl, whisk together the eggs, buttermilk, pumpkin, grated apple, cider, oil and vanilla.
- Make a well in the dry ingredients and pour in the wet ingredients. Gently mix together with a wooden spoon until just combined. All the flour should be incorporated but lumps are fine. The batter will be thick, but you can add a bit more cider if you want to thin it out a little more.
- Melt 1 tbsp. butter or oil in a large pan or griddle over medium heat (I turn my griddle to 350 degrees, since it’s nonstick I don’t use butter at all) Use a 1/3 measuring cup to scoop up batter and pour it into the pan/griddle. The pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface. Repeat with the rest of the batter, adding more butter to the pan as necessary. Transfer the pancakes to a 200 degree oven to keep warm if necessary.
- Serve warm with apple cider syrup.
Using AP flour is ok, but the pancakes will be heavier.
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