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Photo: Yunhee Kim; Styling: Kevin Crafts
YieldsServes 4 (Makes 10)Total Time30 mins
AuthorRuth Miller, Eugene, OR

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.

How to Make It

Step 1
1

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

Step 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.

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

Directions

Step 1
1

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

Step 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.

Pumpkin Apple Pancakes