Pumpkin Apple Pancakes

Pumpkin Apple PancakesRecipe
Photo: Yunhee Kim; Styling: Kevin Crafts
Reader Ruth Miller, of Eugene, Oregon, sent us this pumpkin pancake recipe. She likes to slice the apples; sauté them in a little butter, sugar, and cinnamon; and spoon them on top. To save time, we skipped the sautéing and put the apples right in the batter.
Serves 4 (Makes 10)


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1 large egg
1 cup flour
1 cup milk
2 tablespoons vegetable oil
1/2 cup canned pumpkin puree
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 apple, peeled, cored, and chopped
About 2 tbsp. butter, divided


Total: 30 Minutes

1. Mix together all ingredients except butter and syrup in a medium bowl.

2. Melt 2 tsp. butter in a large nonstick frying pan over medium heat. Spoon batter by 1/3-cup portions into pan, making 3 or 4 pancakes at a time. Cook, turning once, until cooked through, 8 to 10 minutes. Continue making pancakes with remaining batter, adding more butter to pan for each batch. Serve with syrup and more butter if you like.

Created date

October 2012

Nutritional Information

Calories 324
Caloriesfromfat 45 %
Protein 7.2 g
Fat 16 g
Satfat 4.4 g
Carbohydrate 39 g
Fiber 2.4 g
Sodium 608 mg
Cholesterol 68 mg