Apple & Pumpkin Pancakes are the perfect way to start your day on a crisp Autumn morning. These separate batters are made with two easy recipes that can be done quickly and leave your stomach full and satisfied.
Pancake Recipe:
Dry Ingredients
1 cup all-purpose flour
1 Tablespoon sugar
2 tsp baking powder
1/4 tsp salt
Wet Ingredients
1 beaten egg
1 cup milk
2 Tablespoons cooking oil
1/4 tsp vanilla extract
For the Pumpkin Pancakes
- Add 1 tsp pumpkin spice to dry ingredients
- Add 1/2 cup pumpkin puree to wet ingredients
For the Apple Pancakes
- Add 1 tsp cinnamon to dry ingredients
- Add 1/2 cup apple sauce to wet ingredients
- Add 1 1/2 cups shredded apple
Directions
1. In a mixing bowl, stir together dry ingredients.
2. In another bowl, combine the wet ingredients. Add to flour mixture all at once.
3. Stir mixture just till blended but still slightly lumpy.
4. Pour about 1/4 cup batter onto a hot, lightly greased skillet for each standard size pancake.
5. Cook until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.
6. Makes 8-10 standard size pancakes.
Toppings
- I drizzled some honey and sprinkled a little cinnamon sugar on the top
- maple syrup
- greek yogurt
- toasted walnuts, almonds, or pecans