Two fall favorites come together in our Pumpkin Pancakes recipe for a dish full of cozy, autumn flavor. Who can resist pumpkins and apples when the leaves turn brown and orange? These warm, fluffy pancakes are like a pumpkin spice latte in breakfast form. This recipe gets an added flare when topped with a homemade apple compote. Easy to make, even easier to eat.

What is Apple Compote?

Apple compote is a delicious and versatile dessert that is made from cooked apples. It’s almost like a syrup with fresh apple chunks inside. It can be served warm or cold and is often spiced with cinnamon, nutmeg, or cloves. Compote is a great way to use up apples that are past their prime, and can be used as a topping for ice cream or yogurt, filling for pies and tart, or, in this case, added on top of pancakes!

Pumpkin Pancakes

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• Author: David Haick
• Yield: Serves 4

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Description

A breakfast full of fall flavors.

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Ingredients

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For the Pancakes:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp kosher salt
• 2 tbsp sugar
• ¼ cup pumpkin puree
• 2 large eggs
• 2 ¾ cups buttermilk
• 1 tbsp blended oil

For the Apple Compote:

• 1 Granny Smith apple, peeled, cored, and medium-diced
• 3 tbsp sugar
• 3 tbsp water or apple cider
• 1 cinnamon stick

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Instructions

For the Pancakes:

1. In a bowl, combine first five dry ingredients and mix well.
2. In another bowl, combine puree, eggs, buttermilk and oil; mix well.
3. Combine wet into dry and then fold together. Do not over mix. Let rest 5 minutes.

For the Apple Compote:

1. Combine all ingredients and simmer until syrup forms. Remove cinnamon and keep warm.

Recipe by David Haick / Photography by Laura Petrilla / Styling by Keith Recker