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Pumpkin Apple Pancakes

Photo: Yunhee Kim; Styling: Kevin Crafts
Total time 30 mins
Yield Serves 4 (Makes 10)
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.

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

Nutrition 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

How to Make It

  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.