Delicious apple ring pancakes with a fall twist – with the addition of pumpkin puree and pumpkin pie spice. They are fluffy and delicious, and definitely a breakfast favorite!
How to make it step-by-step
STEP 1: Prepare the apples: Peel the apples and remove the core (you can use an apple core cutter that is shown on the photo or a sharp thin knife). Cut into 1/3 inch (7 mm) slices, set aside.
STEP 2: Make pancake batter: Add the egg, pumpkin puree, vanilla extract, honey, sugar, melted butter, milk to a large bowl, whisk together until combined.
Add the flour, baking powder, salt, and pumpkin pie spice or gingerbread spice mix to the bowl, whisk until smooth (but don’t overmix the batter).
STEP 3: Dunk each apple ring in the batter, allowing the runoff to fall back into the bowl.
STEP 4: Cook the pancakes: Heat butter or clarified butter in a frying pan (preferably non-stick) over medium heat. Wait until bubbles form on a batter, then flip over. Cook for about 2-3 minutes on each side until golden.
STEP 5: Sprinkle with powdered sugar (the pancakes should be slightly cooled) or with vanilla or cinnamon sugar (the pancakes should be warm). Enjoy!
More pumpkin recipes
- pumpkin and cranberry muffins
- pumpkin pancakes
- baked pumpkin oatmeal
- Thai shrimp pumpkin and spinach red curry
- pumpkin, ginger, orange soup!
- pumpkin roll with orange cream cheese
Storing tips
These apple ring pancakes taste best fresh after cooking, they have delightful crispy edges, but can also be reheated on the next day. Reheat them over low heat in a non-stick pan, on both sides, until warm. You can warm them up without oil or just lightly brush the pan with butter.
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Pumpkin Apple Ring Pancakes
Ingredients
wet ingredients
- 1 large egg
- ½ cup (120g) pumpkin puree preferably homemade
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 tablespoon melted butter
- ½ cup (120g) milk
dry ingredients:
- ¾ cup (100g) flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice or gingerbread spice mix
- pinch of salt
additionally:
- 2 large apples or 3 medium
- butter or clarified butter for cooking the pancakes
- powdered sugar or cinnamon sugar to sprinkle on top
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Instructions
- Prepare the apples: Peel the apples and remove the core (you can use an apple core cutter that is shown on the photo or a sharp thin knife). Cut into 1/3 inch (7 mm) slices, set aside.2 large apples or 3 medium
- Make pancake batter: Add the egg, pumpkin puree, vanilla extract, honey, sugar, melted butter, milk to a large bowl, whisk together until combined.1 large egg, ½ cup (120g) pumpkin puree, 1 teaspoon vanilla extract, 1 tablespoon honey, 1 tablespoon brown sugar, 1 tablespoon melted butter, ½ cup (120g) milk
- Add the flour, baking powder, salt, and pumpkin pie spice to the bowl, whisk until smooth (but don't overmix the batter).¾ cup (100g) flour, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, pinch of salt
- Heat butter in a frying pan (preferably non-stick), over medium heat.
- Dunk each apple ring in the batter, allowing the runoff to fall back into the bowl. Place apple rings in the pan. Wait until bubbles form on a batter, then flip over. Cook for about 2-3 minutes on each side until golden.
- Sprinkle with powdered sugar (the pancakes should be slightly cooled) or with vanilla or cinnamon sugar (the pancakes should be warm).
- Enjoy!
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