Pumpkin Pancakes
Fluffy, egg-free pumpkin pancakes, warmly spiced and topped with caramelised cinnamon apples, walnuts and a drizzle of maple syrup. An easy autumn breakfast and a great way to use up leftover pumpkin or pumpkin purée.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
Caramelised cinnamon apples
- 2 Tbsp butter of choice
- 4 medium apples peeled, cored and diced
- 2 Tbsp dark brown sugar
- 1 tsp ground cinnamon or more to taste
- ½ tsp vanilla extract
Dry ingredients
- 250 g plain flour
- 2 Tbsp baking powder
- 2½ tsp mixed spice or pumpkin spice, see notes
- ¾ tsp ground cinnamon
- ½ tsp salt
- 6 Tbsp dark brown sugar
Wet ingredients
- 300 ml milk of choice
- 3 Tbsp vegetable oil
- 1 tsp vanilla extract
- 240 g pumpkin purée
To cook
- butter of choice for greasing the pan
To serve
- 50 g walnuts roughly chopped
- maple syrup to drizzle
Instructions
MAKE THE CARAMELISED CINNAMON APPLES:
- Melt the butter in a frying pan over a medium heat. Add the diced apples, brown sugar, cinnamon and vanilla extract.2 Tbsp butter of choice, 4 medium apples, 2 Tbsp dark brown sugar, 1 tsp ground cinnamon, ½ tsp vanilla extract
- Stirring from time to time, cook the apples until they are tender and slightly caramelised, about 10 to 15 minutes.
- Take off the heat. Cover and keep the apples warm while you make the pancakes.
MAKE THE BATTER:
- In a large bowl, mix together the flour, baking powder, mixed spice, cinnamon, salt and brown sugar.250 g plain flour, 2 Tbsp baking powder, 2½ tsp mixed spice, ¾ tsp ground cinnamon, ½ tsp salt, 6 Tbsp dark brown sugar
- In a separate bowl or jug, whisk together the milk, vegetable oil, vanilla extract and pumpkin purée until smooth.300 ml milk of choice, 3 Tbsp vegetable oil, 1 tsp vanilla extract, 240 g pumpkin purée
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix, a few small lumps are fine.
COOK THE PANCAKES:
- Heat a large non-stick frying pan over a medium-high heat and grease it generously with butter.butter of choice
- Add 4 tablespoons (about ¼ cup) of batter to the pan for each pancake. Cook for 1–2 minutes, until bubbles form on the surface.
- Flip the pancake and cook for a further minute or so, until golden and cooked through.
- Repeat with the rest of the batter, adding more butter to the pan as needed. Keep cooked pancakes warm in a low oven.
TO SERVE:
- Stack the pancakes on plates, spoon over the warm caramelised apples, scatter with the walnuts and finish with a generous drizzle of maple syrup.maple syrup, 50 g walnuts
Notes
- Pumpkin purée: use 100% pumpkin, not sweetened pumpkin pie filling. Homemade roasted pumpkin or butternut squash purée works – strain it if watery.
- Pumpkin spice: mixed spice is the easy UK option. in the US swap for pumpkin spice.
- Apples: choose firm eating apples such as Braeburn, Pink Lady or Cox, which hold their shape when cooked.
- Vegan: use plant milk and dairy-free butter for both the pancakes and the apples.
- Nut-free: leave out the walnuts or swap them for toasted pumpkin seeds.
- Gluten-free: use a plain gluten-free flour blend and gluten-free baking powder.
- Storage: keep the pancakes in the fridge for up to 3 days, or freeze for up to 3 months, and reheat in the toaster or oven. The apples keep in the fridge for 3 days – warm them through gently in a pan.
Nutrition
Serving: 1servingCalories: 670kcalCarbohydrates: 121gProtein: 12gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 25mgSodium: 1151mgPotassium: 565mgFiber: 13gSugar: 47gVitamin A: 5388IUVitamin C: 11mgCalcium: 547mgIron: 5mg