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Pumpkin Pancakes with Sauteed Apples
On the Banks of Salt Creek

Pumpkin Pancakes with Sauteed Apples

Your family will love these at breakfast or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pancakes
Course: Breakfast
Ingredients Method

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

Method
 

Sauteed Apples:
  1. 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).
  2. 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:
  1. Add your dry ingredients (flour through ground cloves) to a bowl and mix to combine.
  2. In a separate bowl add your wet ingredients (milk through oil) and whisk until combined. Preheat your griddle.
  3. Add the wet ingredients to the dry and fold to combine. Do not over mix.
  4. 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.
  5. Serve pancakes topped with sauteed apples.