Amazingly simple and easy pumpkin pancakes served with sliced apples in a pumpkin apple cream sauce. Perfect for serving on a lazy fall morning or for your Thanksgiving Day breakfast.
This recipe uses a complete just-add-water pancake mix to get things started. Because life is busy and it gets busier during the holidays.
If you are a fan of pumpkin and apples you may want to try my Pumpkin Apple Cinnamon Granola, Gluten-Free Pumpkin Apple Crisp, or my Pumpkin Apple Tart.
Best Cooking and Baking Apples
When selecting an apple to use in this recipe I wanted an apple that would not break down into mush when cooked. Here is a list of 5 apples that I enjoy eating and using in cooked or baked recipes.
Pink Lady - crisp, sweet and tangy flavor and retains its shape well when cooked or baked.
Fuji - crisp and very juicy with a mild and balanced sweet flavor. Holds up well when used in cooked or baked recipes.
Cortland- softer than the other apples listed but keeps its shape when cooked or baked, and has a balance of both sweet and tart.
Granny Smith - a very tart apple that is not overly sweet and keeps its shape well when cooked or baked. Nice apple to use when baking apple pie.
Honeycrisp - true to its name, this apple is crisp, juicy, and sweet with a hint of honey, which is where it gets its name. Cooks up wonderfully.
The apple used when making this recipe was a Honeycrisp because they were available at the grocery store. Any of the apples above can be used and will work well in this recipe.
In This Post
Ingredients You'll Need
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- Complete just-add-water pancake mix
- Pumpkin pie spice
- Pumpkin puree
- Apples
- sugar
- Butter
- heavy cream
See recipe card for quantities.
How to Make Pumpkin Pancakes & Apple Cream Sauce
Prepare apples and melt the sugar
Peel, core, and slice apples. Place sliced apples in a medium skillet or saucepan and add the sugar. Place on burner and heat over medium heat, stirring constantly with a silicone spatula or wooden spoon. After about 5 minutes sugar should be completely melted.
Add butter, pumpkin spice, and pumpkin puree
Add butter to the pan when the sugar has completely melted, stir to combine. Add the pumpkin puree and pumpkin pie spice to the pan and stir to combine.
Add in cream and simmer
Pour cream into the pan slowly while stirring gently. Allow to cook for another 5 minutes. Remove from heat, cover, and set aside. Sauce will thicken as it cools.
Mix pancake batter
Mix all ingredients for pancakes in a medium bowl.
Prepare pan or griddle
Heat a non-stick skillet over medium heat or an electric griddle (affiliate link) to 375 degrees.
Coat your non-stick skillet or griddle lightly with butter or cooking spray.
Cook pancakes
Pour slightly less than ¼ cup of batter onto the pan or griddle. Cook until bubbles appear on the surface and the edges start to firm up. Using a spatula, gently flip the pancake and cook for another minute or until golden. Repeat with the remaining batter.
How to Serve Your Pumpkin Pancakes
Serve pancakes with warm apples and cream sauce. By the way, these delicious apples in cream sauce can also be served over a bowl of oatmeal, with yogurt, over a slice of cake, or over ice cream.
Storage
Store any leftover sauce in an airtight container in the fridge for a week. You can also freeze this sauce if necessary, see notes in the recipe card below.
Easy Pumpkin Pancakes with Apple & Pumpkin Cream Sauce
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Ingredients
Apples in Cream
- 1 ½ pounds of good cooking apples
- 1 cup sugar
- 4 tablespoons butter
- ¼ teaspoon pumpkin pie spice
- 1 tablespoon pumpkin purée
- ¾ cup heavy cream
- Easy Pumpkin Pancakes
- 1 cup complete mix-with-water pancake mix
- ¾ cup water
- ½ teaspoon pumpkin pie spice
- 1 ½ tablespoons pumpkin purée
Instructions
- Peel, core, and slice apples. Place sliced apples in a medium skillet or saucepan and add the sugar. Place on burner and heat over medium heat, stirring constantly with a silicone spatula or wooden spoon. After about 5 minutes sugar should be completely melted.
- Add butter to the pan when the sugar has completely melted, stir to combine. Add the pumpkin puree and the pumpkin pie spice to the pan and stir to combine.
- Pour cream into the pan slowly while stirring gently. Allow apples to cook for another 5 minutes. Remove from heat, cover and set aside. Sauce will thicken as it cools.
- Mix all ingredients for pancakes in a medium bowl.
- Heat a non-stick skillet over medium heat or an electric griddle (affiliate link) to 375 degrees. Coat your non-stick skillet or griddle lightly with butter or cooking spray.
- Pour slightly less than ¼ cup of batter onto the pan or griddle. Cook until bubbles appear on the surface and the edges start to firm up. Using a spatula, gently flip the pancake and cook for another minute or until golden. Repeat with the remaining batter.
- Serve pancakes with warm apples and cream sauce.
Notes
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