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Fall has officially arrived, and we all know what that means: Pumpkin is back on the menu. There are plenty of reasons to look forward to this time of year: crisp mornings, cozy sweaters, changing leaves and apple picking. But I like to start with breakfast. The first thing on my fall to-do list is to make pumpkin pancakes.
These aren’t your typical pumpkin pancakes. They’re fluffy, warmly spiced and packed with pumpkin, then topped with buttery sauteed apples made with maple syrup and cinnamon. Basically, they’re everything you want from fall stacked on a plate.
There is a little trick to getting that perfect, fluffy texture: Let the batter rest. After mixing, let it sit for 15 minutes before you start cooking. It gives the flour time to absorb the liquid and allows the baking powder and baking soda to activate, resulting in pancakes that are light and tender.
Serve them warm, pour yourself a cup of coffee, and consider fall officially kicked off. There will be plenty of time for soups, stews and roasted vegetables. For now, we start with pancakes.
To watch me make this recipe, head to the Harpswell Anchor’s Instagram or Facebook page.
Thick and fluffy pumpkin pancakes
Ingredients (pancakes):
- 1 15-ounce can pumpkin puree
- 2 eggs
- 1/2 cup yogurt
- 1 cup milk
- 1 teaspoon vanilla
- 4 tablespoons sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups flour
Ingredients (sauteed apples):
- 2 tablespoons butter
- 2 apples, peeled, cored, diced
- 1/4 cup water
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon
Directions (pancakes):
In a large bowl, whisk together the pumpkin puree, eggs, yogurt, milk, vanilla and sugar until smooth and well combined. Gently whisk in the dry ingredients: pumpkin pie spice, salt, baking soda, baking powder and flour. Be careful not to overmix; a few small lumps are OK.
Let the batter rest for 15 minutes before cooking. This allows the flour to fully hydrate, relaxes the gluten, and gives the baking powder and baking soda time to activate, resulting in lighter, fluffier pancakes.
Heat a lightly buttered or greased skillet or griddle over medium-low heat. Scoop about 1/4 cup of batter onto the skillet for each pancake.
Cook slowly until the edges look set and bubbles begin to form across the surface, about 2-4 minutes. Flip and continue cooking for another 2-3 minutes, or until golden brown and cooked through. Medium-low heat is important for pumpkin pancakes, giving the center enough time to cook without the outside becoming too dark.
Directions (sauteed apples):
Melt the butter in a small pot over medium heat. Add the diced apples and cook for 3-4 minutes, stirring occasionally, until they begin to soften. Add the water, maple syrup and cinnamon. Stir to combine.
Reduce the heat to medium-low and continue cooking for 5-8 minutes, stirring occasionally, until the apples are tender and coated in a light maple-cinnamon sauce. Add a splash more water if the pan becomes too dry.
Serve the warm sauteed apples over the pumpkin pancakes. Enjoy!
