Pumpkin Apple Pancakes

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:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 45%
  • Protein: 7.2g
  • Fat: 16g
  • Saturated fat: 4.4g
  • Carbohydrate: 39g
  • Fiber: 2.4g
  • Sodium: 608mg
  • Cholesterol: 68mg

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. 1. Mix together all ingredients except butter and syrup in a medium bowl.
  2. 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.
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