Everyone loves pancakes. Am I right? Usually pancake recipes can be varied by adding whole-wheat flour, nuts, fruit or other ingredients. Pancakes can be served with butter and your choice of syrup, honey, or preserves.
I used to make pancakes with diced apples, and this time decided to add some pumpkin puree, that I prepared back in fall. I’ve had quiet a few pumpkins from my garden last year. Normally, I would give them away, but this time I made a puree, put it in a freezer, and trying to incorporate it in my recipes. The pancakes turned out wonderful, nice and fluffy, at the same time soft and moist on the inside, with the perfect texture of apples. I topped them with caramel sauce and pecans. My family had these for breakfast, and honestly, I felt like I’m in heaven. Are you hungry for pancakes yet? 🙂
- 1 cup pumpkin puree
- 1-2 medium apples, peeled and diced
- 1 1/4 cups milk
- 3 tablespoons melted butter
- 1 egg
- 3 tablespoons sugar
- 1 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- caramel sauce, honey or maple syrup for topping
- pecans for topping (optional)
In a large bowl, mix first wet ingredients: pumpkin, milk, butter, egg.
Whisk until combined.
In a different bowl, mix dry ingredients: flour, sugar, baking powder, cinnamon, mix well.
Now add dry ingredients to wet ingredients and stir just until flour is moistened.
Fold in diced apples.
Heat skillet or griddle over medium heat until drop of water sizzles. Add teaspoon of oil (I used canola oil) to the skillet. Pour batter 1/4 cupfuls, onto hot skillet, making a few pancakes at a time. Cook until bubble and bubbles burst, and the edges start to brown.
Turn and cook until underside is golden. Repeat, adding more oil, if needed.
Serve warm. Enjoy!