Pumpkin Apple Butter Pancakes are scrumptious pancakes sweetened with apple butter and packed with pumpkin-y goodness! They are filling, delicious, nutritious, and a perfect breakfast-for-dinner idea!
Today’s recipe is for PANCAKES! Oh, how we love pancakes in this house. It is practically an obsession.
I don’t serve them all that often because we would all be as big as houses if I did! They are so delicious and fun to eat, it is very difficult to limit ourselves to just 2 or 3 each. So, when we do have them, I try to make it count!
This idea for Pumpkin Apple Butter Pancakes started as I was digging around my pantry and found a lonely, unused can of pumpkin in the back corner. I had forgotten all about it!
The kids were hungry, I was tired, and we needed something fast, so as I considered my options, pancakes jumped to the front of the line.
The kids were practically drooling as I made this batter. (Teenage boys…they are constantly FAMISHED, haha!) The nice thing about pumpkin is that is adds a lot of fiber, so it will help them feel full longer (very important with teenage boys!).
And of course, it also contributes a ton of vitamin A, vitamin C, beta-carotene, and potassium. In addition, I used white whole wheat flour for even more fiber, and I also added about ¾ cup of apple butter to enhance the sweetness and provide more depth to the pancake flavors. They turned out absolutely scrumptious!
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Pumpkin Apple Butter Pancakes
- In a large bowl, combine the flour, baking powder, and salt.3 cups white whole wheat flour, 4 teaspoons baking powder, 1 teaspoon salt
- In a separate bowl, whisk together the eggs and milk. Add the pumpkin, apple butter, brown sugar, pumpkin pie spice, and nutmeg, and stir to combine.4 eggs, 2 cups milk, 1 1/4 cups pumpkin, 3/4 cups apple butter, 6 tablespoons brown sugar, 2 teaspoons pumpkin pie spice, 1/2 teaspoon nutmeg
- Add the liquid ingredients to the dry ingredients and mix together (result will be slightly lumpy).
- Spray a griddle with cooking spray and heat over medium. Pour a scant 1/4 cup of batter for each pancake.
- Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.
- Top with a sprinkling of chopped pecans and serve with pure maple syrup.handful of chopped pecans for garnish
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