Pumpkin Pancakes with Caramelized Apples and Apple Spice Syrup

 There was no getting around it.

This morning was a pumpkin pancake morning. But I couldn’t just make plain pumpkin pancakes. Although these are great on their own, fluffy, not too dense, not too light, and perfectly spiced. They needed something special.

And we all know that caramel is special.

ALWAYS.

So, I caramelized some pretty fall apples to top them. Then drizzled some apple spice syrup over the top, you know, just to make sure those pancakes felt cozy and loved.

 My favorite thing about this dish? The apple spice syrup has only about 1/3 the sugar you would need to make a thick syrup thanks to thickening it up with a bit of cornstarch. It almost gives the syrup and apple pie consistency that sits so nicely on those pancakes.

Make these babies for breakfast and get ready for your house to smell A-mazing.

Sorry about the picture quality on this one, my dslr charger is missing so I resorted to the trusty Iphone camera. This breakfast insisted on being posted, so what’s a girl to do?

Pumpkin Pancakes with Caramelized Apples and Apple Spice Syrup

 

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Fluffy pumpkin pancakes topped with chewy, buttery caramelized apples. Top with glossy sweet apple syrup. Fall heaven.

Serves: Serves 6-8

Ingredients

• For the pancakes:
• 2 cups Flour
• 3 T. Brown Sugar
• 2 t. Baking Powder
• 1 t. Baking Soda
• 1 t. Ground Allspice
• 1 t. Cinnamon
• ½ t. Ground Ginger
• ½ t. Salt
• 1 C. Pumpkin Puree
• 1 Egg
• 1 C. Milk
• 2 T. Vegetable Oil
• 1½ T. Apple Cider Vinegar
• For the Caramelized Apples:
• 3 Apples, peeled and diced(small)
• ½ C. Granulated Sugar
• 6 T. Butter, divided in half

Instructions

1. For the Pancakes:
2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, and ginger. Set aside.
3. In a large mixing bowl, combine the pumpkin puree, egg, oil, vinegar, and milk.
4. Add the flour mixture to the pumpkin mixture and stir just until combined.
5. Heat a griddle to 325 degrees and grease with butter or cooking spray. Scoop about ¼ C.(or just under) of batter and pour on to the griddle for each pancake. When bubbles appear on the surface of the pancake, flip it over and cook it for another 30 seconds or so.
6. Top with caramelized apples and apple spice syrup.
7. For the Caramelized Apples:
8. Place the sugar, diced apples, and 3 T. of the butter in a medium sauté pan.
9. Place over medium-high heat. When the butter has melted, stir it into the sugar and apples. Allow to cook, stirring occasionally, for about 10-15 minutes, or until the sugar starts to turn to a caramel brown in spots. Stir every 20-30 seconds, moving the more caramelized apples around the sides of the pan into the middle.
10. When the apples are all a deep, caramel color, remove the pan from the heat and add in the remaining 3 T. Butter.
11. Stir well, until the butter is incorporated into the apples.( I like to stir in a few tablespoons of apple spice syrup as well).

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