Pumpkin Apple Pancakes

Pumpkin Apple Pancakes Recipe
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.

Yield:

Serves 4 (Makes 10)
Total time: 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

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

Ingredients

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
Syrup

Preparation

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.