Delightfully fluffy pancakes infused with pumpkin and apple flavors, topped with a luscious apple cider syrup, perfect for cozy fall breakfasts.
Ingredients
Dry Ingredients
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Wet Ingredients
½ cup pumpkin puree
½ cup apples, peeled and diced
1 cup buttermilk
1 large egg
2 tablespoons brown sugar
2 tablespoons melted butter
For Serving
to taste Apple cider syrup
Instructions
Preparation
In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, mix pumpkin puree, diced apples, buttermilk, egg, brown sugar, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Cooking
Preheat a griddle over medium heat and lightly grease it.
Pour ¼ cup of the batter onto the griddle for each pancake.
Cook until bubbles form on the surface, then flip and cook until golden brown.
Serving
Serve warm with apple cider syrup drizzled on top.