Pumpkin Pie Pancakes with Apple Butter

Posted in breakfast, sauces, condiments & marinades, vegetarian by

Despite the summer-like weather we’ve been having here in LA, I am totally, completely in fall mode. Especially in the kitchen. Apples, pears, butternut squash. And pumpkin. Lots and lots of pumpkin.

I’ve been baking endlessly with pumpkin. Muffins, cookies, pie, even meringues. And then on Sunday I made these — moist, delicious pumpkin pie pancakes, served with a spiced apple butter to spread on top.

Fall, in the form of brunch.

Pumpkin Pie Pancakes with Apple Butter

For the Apple Butter:

1 (24 oz.) jar unsweetened applesauce

1/2 cup granulated sugar

1 tablespoon pumpkin pie spice

For the Pancakes:

2 cups all-purpose flour

6 tablespoons light brown sugar

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1/2 teaspoon sea salt

3/4 cup unsweetened pumpkin puree

2/3 cup unsweetened almond milk

4 large eggs

1/2 cup unsweetened applesauce

Confectioners’ sugar (optional)

1) To make the apple butter: Whisk the applesauce, granulated sugar, and pumpkin pie spice in a medium saucepan over medium-low heat. Cook, stirring every 20 minutes, until reduced to 1 cup, about 1 1/2 hours. Let cool to room temperature.

2) To make the pancakes: Preheat the oven to 350°F. Whisk the flour, brown sugar, baking powder, pumpkin pie spice, and salt together in a large bowl. Whisk the pumpkin puree, almond milk, eggs, and applesauce together in a medium bowl. Add to the flour mixture, using a rubber spatula to stir gently until just combined. the batter will be thick.

3) Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Make 3 pancakes, using 1/3 cup of batter for each. Cook until the outer edges firm up and the bottom is golden-brown, about 1 1/2 minutes. Flip and cook the other side until golden-brown, about another 1 1/2 minutes. Transfer the pancakes to a large rimmed baking sheet and set aside. Continue making pancakes, moving the to the baking sheet as they’re cooked.

4) Put the baking sheet into the oven and cook the pancakes for an additional 5 minutes. Serve with a dusting of confectioners’ sugar (if desired) and the apple butter.

Makes 6 servings

*Adapted from Pretty Delicious, by Candice Kumai

2 thoughts on “Pumpkin Pie Pancakes with Apple Butter”

  1. i am THRILLED you decided to post these pancakes! and i love that i get to use pumpkin pie spice for this versus gathering spices together; why make it harder, right? pancakes are supposed to be easy. I will be making these this weekend, because i know everyone (wee Stella included) will love them.

    Reply

    • Enjoy them!

      I actually made a batch of homemade pumpkin pie spice (you can find it on mybakingaddiction.com), since I had all the spices for it in my pantry already. I’ve been using it in recipes for the past few weeks, including a really yummy butternut squash & apple soup from the same cookbook as these pancakes (the soup I served the pretzels with). I should really make the soup again, photograph it and get it up on the blog.

      Reply

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