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Stack of pumpkin pancakes on a plate with apples and pumpkin caramel sauce on top. A large orange pumpkin, medium white pumpkin and a small orange pumpkin in the background. A bowl of extra apple pumpkin sauce to the top right of the plate of pancakes.

Easy Pumpkin Pancakes with Apple & Pumpkin Cream Sauce

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  • Author: Celeste
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 8
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American


Amazingly simple and easy pumpkin pancakes served with sliced apples in a pumpkin cream sauce. Perfect for serving on a lazy fall morning or for Thanksgiving Day breakfast.


Apples in Cream

1 1/2 pounds of good cooking apples

1 cup sugar

4 tablespoons butter

1/4 teaspoon pumpkin pie spice

1 tablespoon pumpkin purée

3/4 cup heavy cream

Easy Pumpkin Pancakes

1 cup complete mix-with-water pancake mix

3/4 cup water

1/2 teaspoon pumpkin pie spice

1 1/2 tablespoons pumpkin purée


  1. 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.
  2. 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.
  3. 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.
  4. Mix all ingredients for pancakes in a medium bowl.
  5. 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.

  6. 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.
  7.  Serve pancakes with warm apples and cream sauce.


Store any leftovers in an airtight container in the fridge for a week.

How to Freeze Pancakes: To freeze allow pancakes to cool completely. Freeze in a single layer on a baking sheet. When pancakes are frozen place pancakes between sheets of freezer paper or parchment paper. Place in a vacuum seal bag or freezer bag, and seal removing as much air as possible. Freeze for up to 2 months.

How to Freeze Apple & Pumpkin Cream Sauce: Place in an airtight container and seal, and place in freezer. This sauce can be frozen for up to 2 months.

How to Thaw and Reheat Pancakes: Once the pancakes are frozen you can pull out as many as you want at a time. You can reheat them in the microwave for 20 seconds at a time until they reach the desired temperature, in the oven place pancakes in a foil-covered dish, heat the oven to 375 degrees, and allow to heat for 10 minutes.  In the toaster, simply toast for 2 to 3 minutes.

How to Thaw Apple & Pumpkin Cream Sauce: When ready to use, allow the sauce to thaw in the fridge. Reheat the sauce in the microwave or on the stovetop in a saucepan.