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Pumpkin Apple Pancakes

This article, entitled Pumpkin Apple Pancakes comes from Alison at

The batter for these pancakes is dense, but they are surprisingly light and fluffy. Feel free to substitute any seasonal fruit for the apples…pears would be delicious too!

Pumpkin Apple Pancakes

adapted from Sunset Magazine

yield 6-8 pancakes (I usually double this to feed my family of 5)

  • 1 cup whole wheat pastry flour

  • 1 tablespoon baking powder

  • 1/4 teaspoon salt

  • 1 teaspoon pumpkin pie spice

  • 1 apple, finely chopped

  • 1/2 cup pumpkin puree (not pumpkin pie filling)

  • 1 cup milk (dairy or nondairy)

  • 2 tablespoons butter, melted and cooled

  • 1 tablespoons ground flax, plus 3 tablespoons warm water (or 1 egg)

  • 1 tablespoon maple syrup

  1. In a large mixing bowl combine all dry ingredients. Add in chopped apple and pumpkin.

  2. Combine ground flax and warm water in a small cup. Set aside for 2-3 minutes to allow flax to absorb water. Stir to check consistency. It should be similar to that of an egg yolk.

  3. Mix together milk, melted butter, flax mixture and maple syrup. Add to dry ingredients, mixing just until combined (over mixing makes for tough, rubbery pancakes)

  4. Heat a nonstick griddle over medium-high heat (I set mine at 325 degrees). Pour the batter onto the heated griddle, about a 1/4 cup each.

  5. Allow pancakes to cook for a couple of minutes, until bubbles appear on the surface. Slide a spatula under the pancake and flip it over. Cook the on the second side for another 2 minutes or until golden brown.


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