Pumpkin Pancakes with Apple Pie Topping

September 5, 2014

I voted, and it’s apple season now.  And pumpkin season.  And pancake season.  Basically, it’s the most wonderful time of the year (obviously tied with pumpkin spice latte season. Obviously.)

Pumpkin Pancakes with Apple Pie Topping

I’ve never understood why people restrict pumpkin to fall.  Even in the fall, I normally use it out of a can (and I imagine that’s true for >80% of the population) so why wait? I eat an apple with lunch almost every day, too.  These flavors are too tasty to limit and I kind of get angry when other people get angry about posting pumpkin or apple recipes “too early”.  I’ll eat pumpkin today, on Thanksgiving, on Easter, on the 4th of July… it’s just too good to pass on.

Pumpkin Pancakes with Apple Pie Topping

What’s even better?  Pumpkin + apple together.  Especially when one of those is basically pie, thinly veiled as fruit.  The pancakes are SUPER packed with pumpkin, too.  So much that they’re even velvety on the inside, sort of like French toast.  Perfect all year round 😉

5.0 from 1 reviews

Pumpkin Pancakes with Apple Pie Topping
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 6 apples, peeled and sliced into wedges
  • 1½ tsp cinnamon, divided
  • nutmeg
  • 4 tbsp unsweetened apple sauce
  • 4 + tbsp agave (to taste) or pure maple syrup
  • 1 can (1½ c) pumpkin puree
  • 1 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 1¼ c milk (I used unsweetened almond milk)
  • allspice
  • ginger
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1½ c white whole wheat flour

  1. In a saucepan over medium heat, add the apples, 1 tsp cinnamon, a couple of dashes of nutmeg, the apple sauce, and 4 tbsp agave. Cover and cook until the apples are soft, stirring to prevent burning. Meanwhile, being to prepare the pancakes.
  2. Heat a griddle to approximately 300 degrees F.
  3. Combine the pumpkin, vanilla, maple syrup, milk, ½ tsp of cinnamon, and a couple of dashes each of allspice and ginger. Add the baking powder, salt, and flour and stir until just combined.
  4. Spritz the griddle with nonstick spray. Scoop ¼ c of batter onto the griddle and pat down with a spoon (or the back of the measuring cup) until the griddle is full. These won’t spread very much on their own because the batter is fairly thick.
  5. Cook for 4 minutes, flip, and cook the other side for an additional 4 minutes.
  6. Repeat until all batter is used, makes about 12 pancakes.
  7. While the pancakes cook, keep an eye on the apples. If they get too thick you can thin with additional agave (if you think they need more sweetener), more unsweetened apple sauce, or a little bit of water.
  8. Serve the pancakes topped with the apples.

Nutrition Information
Serving size: 3 pancakes + ¼ of the apples Calories: 400 Carbohydrates: 95 Fiber: 15 Protein: 7


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    Tash Sep 26, 2014

    Ahh this looks fab! Loving the apple topping…it’s like a cross between apple pie and amazing pancakes! The best of both worlds 😉

    Christie - Food Done Light Sep 12, 2014

    What a wonderful recipe. I love that you have both pumpkin and apple in it. I am one of those people that tend to only eat pumpkin in the fall. Then each fall I vow to eat it all year long because I love it. Then I forget. So crazy. I couldn’t forget about these delicious pancakes though.

    marcie Sep 08, 2014

    I love pumpkin pancakes, and the idea to top them off with apple pie topping was genius! 🙂

    Isadora @ She Likes Food Sep 07, 2014

    Haha, love that you combined apples and pumpkin into my favorite breakfast food! These look amazing and I’m so ready for all things apple and pumpkin 🙂

    Joanne Sep 07, 2014

    In general I’ll pretty much eat pumpkin on a daily basis if left unchecked. These pancakes sound like the ultimate fall breakfast!