October is the month of the pumpkin and I am not afraid to admit that I love every minute of it.
I know some feel just the opposite and want to scream every time one of their favorite foods is tainted by their dreaded pumpkin, but not me! Sorry pumpkin haters, but I am in love with this time of the year and I will be finding numerous ways to enjoy pumpkin in every food I can!
I will eat anything pumpkin for the entire month of October. November too. When December rolls around, it is time for some new flavors, but these pumpkin pancakes? I can eat these any time of the year.
This recipe creates the most moist, flavorful pancakes I have ever tasted. The cinnamon apples? That just brings them over the top that even the most die hard pumpkin hater might be turned.
I have seen crazier things happen.
Did I mention making these pancakes makes your house smell unbelievable? Feel free to leave the cinnamon apples off if you are in a pinch for time, but make them another time-you really don’t want to miss out on these.
Pumpkin haters, beware. Pumpkin lovers, rejoice!
Pumpkin Pancakes with Cinnamon Spiced Apples
1 1/2 cups whole wheat pastry flour
4 tblsp brown sugar
1 tblsp baking powder
1 teaspoon baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1 1/2 cups plain whole milk or low fat yogurt (do not use fat free)
2 tsp vanilla extract
2 tbslp butter, melted
2/3 cup pumpkin puree
2 Honeycrisp apples (or other firm apples), sliced into wedges
2 tblsp butter
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1 tblsp maple syrup
1/4 cup apple cider
Combine dry ingredients together in a large bowl, set aside. In a medium bowl, whisk together yogurt, vanilla, and butter. Add eggs one at a time, continually whisking. Fold in pumpkin puree and whisk to combine until mixture is smooth. Gently add to dry ingredients and mix until combined. Do not over mix.
Begin preparing cinnamon apples. Melt butter in skillet and add apples. Turn to coat apples with butter. Sprinkle apples with cinnamon, nutmeg and cloves. Cook for 2 minutes, tossing a few times. Add maple syrup and toss to coat. Cook for two more minutes. Pour in apple cider to deglaze the pan and simmer apples for 2 minutes or until fork tender. Keep warm.
Heat a non stick griddle to medium heat. Drop 1/4 cup of batter onto the griddle and cook until small bubbles began to appear and pop on the top of the pancake. Carefully flip and cook the other side for 1-2 minutes or until cooked through.
Serve warm with butter, syrup and cinnamon apples.