Sunday, November 20, 2011

Pumpkin Pancakes with Apple Maple Compote

Three weeks later and I'm still going strong with the yummy Sunday morning breakfasts.  The first week was Biscuits and Gravy, which you can find (here), and last week we had some hearty breakfast burritos but it was just too darn early for me to be taking pictures.  Lame excuse, I know. 

And for this week...

Do you remember when I said I'm really loving pumpkin in everything?  Well, I wasn't kidding.  I made another pumpkiny treat this morning.  Pumpkin pancakes with apple maple compote.  Goodness were they good.  The pancakes were perfectly pumpkin flavored but not sweet, and the compote balanced it out wonderfully with the sweetness of the apples and maple syrup.

These pancakes would be a perfect start to Thanksgiving day or the perfect start to Black Friday, giving you enough nourishment to make it through a family get together or enough *umph* to knock some lady out of the way that is about to grab that last digital camera.  (I should stop condoning these things)

You can even throw them together the day before so that you can just pop them in the oven and head on out to an excruciating (but invigorating) day of shopping.

Pumpkin Pancakes...
with Apple Maple Compote
adapted from honey & jam

Makes about 12 large pancakes
  • 2 cups whole wheat flour (you can use all-purpose if you want)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 1/4 cups buttermilk
  • 1 cup pumpkin puree
  • 2 large eggs
  • 2 tablespoons melted butter
  • 1/2 an apple per person cored and cut into slices
  • maple syrup
  • butter for pan
  • cinnamon
 1. Start by combining flour, baking powder, baking soda, sugar, salt, and pumpkin pie spice in a large bowl.  Mix with a fork to combine.

 2. Add buttermilk, pumpkin puree, melted butter, and eggs.  I couldn't decide if that last picture looked like a monster...or a dog?
 3. Mix but don't over mix.  A little bit lumpy is just fine.

 4. Heat pan with just a little bit of butter.  When it's hot enough, drop 1/4 cup of batter into the pan.  When the bottom side is golden brown, flip and cook until the other side is golden brown and heated through.  While you are making the pancakes, melt a tablespoon of butter or so in another pan and drop the sliced apples in.  Sprinkle apples with cinnamon and let the apples get soft.  When you are almost done making the pancakes pour enough maple syrup over the apples to cover them and let it bubble for a minute or so.

  5. Grab a glass of milk.

 6. Layer up the pancakes making sure to slather each layer with butter.

7. Top with compote.

 8. Eat!

Coming Up: Tomorrow I'll be sharing some of my Thanksgiving favorites for Meal Plan Monday: Thanksgiving Edition! 


  1. Oh my goodness, these look amazing! Pumpkin pancakes have officially been added to list of things to make asap!

  2. I'm excited - I have to admit weight watchers keeps me from trying a lot of things, but these actually appear to be WW compatible, so I'm going to try them!

  3. Lauren-Yes you should. AS SOON AS POSSIBLE. You won't regret it :)
    Karen-I'm so happy to hear that! I should start posting more WW friendly recipes! Let me know how they turn out!

  4. I was thinking it looked like a bear... These look so yummy, minus the whole death by cinnamon thing...


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