Healthy Pumpkin Apple Pancakes
There's nothing better than waking up on a fall morning to these pumpkin apple pancakes. They're packed with the wholesome ingredients and they're so so fluffy!
Servings: 12 small 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!
Notes
See above the recipe for tips and substitutions.
This recipe is adapted from the NYT cooking "Fluffy Pumpkin Pancakes"