Half the Sugar Baker
Fall means pumpkins and apples so why not combine the two for the best autumn morning breakfast? I just went apple picking which means that I have so many apples to use! These pancakes are packed with pumpkin puree, fresh apples and warm spices (there’s a little trick included). These are so fluffy and tender and even better – they come together super quickly!
Some tips:
One of my favorite things about pancakes is how customizable they are. You can substitute different types of flours, add different mix-ins, and change the amount of sugar to your liking. These pancakes are meant to be a healthier version so they’re made with whole wheat flour and less sugar.
If you like baking with almond flour, you can substitute half of the whole wheat flour for almond flour and get equally tasty pancakes. This is actually one of my favorite ways to make these pancakes!
You could also get fancy with the mix-ins. I used diced apples, chocolate chips, and chopped pecans in my pancakes but you could try different nuts or different fruits. Let me know what your favorite combo is!
The trick to this recipe is to pre cook the apples so they can soften. We don’t want hard chunks of apple in our pancakes! Instead of getting out a pot and sautéeing the apples, I like to use my microwave! It’s super quick and I don’t have to wash a pot. Simply spread you diced apples onto a plate in a single layer and microwave for 1:45 minutes. They will become soft and tender and it concentrates their flavor too! I could honestly eat a plate of apples just like that.
To get the best pancakes, it’s important that your ingredients are all at room temperature. This helps them rise more easily resulting in fluffier pancakes! You can try microwaving the pumpkin puree and the milk if they are cold from your refrigerator. One way I like to warm up cold eggs is to cover them in a bowl of hot water from my faucet. After a few minutes, they should be ready to go!
This recipe calls for both milk and greek yogurt. You can use any type of milk and any type of greek yogurt. If you don’t have yogurt, you can replace it with equal amounts of milk.
Another important tip is do not overmix the pancake batter! Especially with whole wheat flour, you don’t want to develop too much gluten in your batter because it can lead to tough pancakes. Mix until there are no more pockets of flour in the batter but some lumps are ok!
Lastly, if you are using an electric griddle to cook the pancakes, I recommend setting the temperature to 350-375ºF. If you are cooking on a stove top, I recommend starting at medium-low and slowly adjusting the temperature as you cook.
Are you a fan of pancakes and pumpkin? You might also like…
- Healthy pumpkin streusel muffins
- Healthier pumpkin bread
- Pumpkin pie cinnamon rolls
- Healthier blueberry pancakes
Healthy Pumpkin Apple Pancakes
Ingredients
- 1 large apple diced into small pieces
- 1 1/2 cups whole wheat flour or all purpose flour see above for substitutions
- 2-5 tablespoons granulated sugar (depending on your sweetness preference)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg optional
- 1/8 teaspoon ground cloves optional
- 1/2 cup milk room temperature
- 1/2 cup greek yogurt or substitute with equal amounts of milk
- 3/4 cup pumpkin puree
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips optional
- 1/2 cup chopped pecans optional
Instructions
- Spread the diced apple pieces onto a plate in a single layer and microwave for 1 minute and 45 seconds. Once done microwaving they should be very tender. Set aside.
- In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set aside.
- In a medium bowl, whisk together the milk, greek yogurt, pumpkin puree, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. There should be no more streaks of flour but some lumps are ok. Add the microwaved apples, chocolate chips, and pecans, if using. Stir until incorporated.
- Heat a griddle or skillet over medium-low heat or to 350ºF. Pour 1/4 cup of batter (or however much you prefer) onto the pan, leaving room to flip. Cook until there are bubbles and the edges are set, then flip using a spatula. Cook the other side for another minute or until golden brown. Serve warm and enjoy!
