Pumpkin Spice Pancakes with Sautéed Apples

Pumpkin Spice Pancakes with Sauteed Apples
You’d have to live under a rock (or a one-blink town in the Southwest) not to know its Pumpkin Spice Latte time again. Even I, who spend most days under said rock, know its #PSL season. I’m not a Starbucks fan; I have my reasons, but I AM a fan of pumpkin and spice. So, I’m jumping on the pumpkin spice bandwagon with these autumnal pancakes.


Pumpkin Spice Pancakes with Sautéed Apples

  • Servings: 12 pancakes
  • Print
If you don’t have time to make the apples, these pancakes are just as good smothered with honey butter. You can substitute 1 ½ teaspoons of pumpkin pie spice for the various spices.

Ingredients

    Apples
  • 2 apples, peeled and thinly sliced
  • ½ cup water
  • ¼ cup sugar
  • 2 Tablespoons unsalted butter
  • ¼ teaspoon Cinnamon
  • Pancakes
  • 1 ¼ cup milk
  • 1 tablespoon white vinegar
  • 1 ½ cups cake flour
  • 1 Tablespoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ⅛ teaspoon allspice
  • 1 cup pumpkin puree
  • 1 egg, beaten
  • 2 Tablespoons brown sugar
  • 2 Tablespoons unsalted butter, melted
  • ½ teaspoon vanilla

Directions

  1. APPLES: In a pan, melt butter, sugar, and cinnamon in water. Add apple slices and cook for 5 minutes covered until softened. Remove lid and continued cooking until sauce is reduced by half. Sauce should be the consistency of watered-down maple syrup. Remove from heat, cover again and set aside.
  2. PANCAKES: In a measuring cup, add vinegar to milk and set aside (This makes a faux buttermilk). In a medium bowl, combine cake flour, baking powder, cinnamon, ginger, nutmeg, salt and allspice. Set aside.
  3. In a small bowl, combine pumpkin puree, egg, brown sugar, melted butter, vanilla, and milk mixture. Pour the wet ingredients over the dry ingredients and gently whisk them together. Don’t over-mix.
  4. Use a 1/3 cup to pour batter onto a griddle over medium-low heat. Cook until each pancake is spotted with bubbles and edges appear dry. Flip over and continue cooking until bottom is lightly brown.
  5. Serve pancakes with butter and sautéed apples.

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