Pumpkin Pancakes with Sauteed Apples

Nothing says Autumn more than apples and pumpkins. Pumpkin Pancakes with Sauteed Apples is an Autumn favorite at our house.

We have been having such lovely Autumn weather. The nights are crisp and the days are slightly warm. Autumn is my favorite season. The colors, the smells, the cooler days. Ahhhh. It is lovely.

For my boys, Autumn isn’t Autumn without these Pumpkin Pancakes and Sauteed Apples.

I can’t even tell you how many years ago I ran across an online type of magazine called “Seasonal Delights.” It no longer exists but the recipe for pumpkin pancakes will forever live in our home. Since Autumn is not only about pumpkins but apples as well (boy do we have apples) these pancakes begged to be topped with sauteed apples. It is a match made in Heaven.

Pumpkin Pancakes with Sauteed Apples

On the Banks of Salt Creek

Your family will love these at breakfast or dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Servings 12 pancakes

Ingredients

  

Pumpkin Pancakes

• 2 cups All-purpose flour
• 2 Tablespoons Brown sugar
• 1 Tablespoon Baking powder
• 1 Teaspoon salt
• 1 Teaspoon cinnamon
• 1/2 Teaspoon nutmeg
• 1/4 Teaspoon ginger
• 1/3 Teaspoon ground cloves
• 1 3/4 cups Milk
• 1/2 cup canned pumpkin
• 1 egg
• 2 Teaspoons Vegetable oil

Sauteed Apples

• 6 large Granny Smith apples or any other tart and firm apple Peeled and sliced 1/4 inch thick
• 6 Tablespoons Butter
• 3/4 Cup cold water apple juice or cider
• 3 Teaspoons cornstarch
• 3/4 Cup Brown sugar
• 3/4 Teaspoon cinnamon

Instructions

 

Sauteed Apples:

• Heat a large skillet over medium high heat. Add butter. Once butter is melted add the apples and stir to coat in the butter. Cook until softened (about five minutes).
• Once your apples are softened mix your liquid and cornstarch together and pour into the apples. Add the brown sugar and cinnamon. Stir to combine. Once the mixture has thickened a bit turn heat to low while you cook the pancakes.

Pancakes:

• Add your dry ingredients (flour through ground cloves) to a bowl and mix to combine.
• In a separate bowl add your wet ingredients (milk through oil) and whisk until combined. Preheat your griddle.
• Add the wet ingredients to the dry and fold to combine. Do not over mix.
• Ladle about 1/4 of a cup of pancake mixture onto the griddle. Repeat. Cook pancakes on first side until bubbles form and pop. Flip pancakes over to cook on second side for 1 to 2 more minutes.
• Serve pancakes topped with sauteed apples.