Pumpkin German Pancakes with Maple Syrup, Warm Cinnamon Apples, and dusted lightly with Powdered Sugar

Ummm…. pumpkin yum.

These are so easy and so heavenly… and they look pretty too! 🙂 Is there any better way to bring in the Fall mornings than with these warm Pumpkin German Pancakes? Okay, maybe only one way, with these!:).

We made these puffy pumpkin pancakes before the first session of General Conference yesterday(I am a Mormon), and my kids had almost polished them off before my husband and I had a chance to blink! They are really a perfect size for the kiddos!

They are delicious topped with just maple syrup and powdered sugar, but they are divine with warm cinnamon apples.

Embrace these because what is about to happen to your taste buds is going to be totally, pumpkin awesome! 🙂

Pumpkin German Pancakes with Maple Syrup, Warm Cinnamon Apples, and dusted lightly with Powdered Sugar

printable recipe

printable recipe with picture

*Note: You can make these with or without the apples. Delicious both ways!  I like mine with maple syrup and powdered sugar because I have a sweet tooth, but you could eat them only with the apples for a healthy version.

 *makes 24 muffin sized pancakes


For the pancakes:

1/3 cup pumpkin puree

4 large eggs

1 cup flour

1 cup milk

2 tablespoons white sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/4-1/2 teaspoon ginger

1/4-1/2 teaspoon nutmeg

1/8 teaspoon all spice

3 Tablespoons of butter.

Ingredients for the apples:

2-3 apples

cinnamon/sugar to your liking

1 tablespoon butter


maple syrup

powdered sugar

Directions for the pancakes:

Heat oven to 400 degrees.

(Either put all ingredients in a blender and mix well) or mix pumpkin, eggs, and milk together. In a separate bowl mix together flour, sugar, cinnamon, ginger, nutmeg, allspice, and salt. Combine wet and dry ingredients and beat until smooth.

Spray 24 muffin tins with cooking spray (you don’t want the pancakes to stick) and divide the butter into each muffin cup. Stick in the oven to melt the butter (this should take like 1 minute or less). Pull muffin tins out of the oven and divide batter evenly between 24 muffin tins (It might not look like a lot in the tin, but the pancakes will grow while cooking.)

Bake for 15-18 minutes. The pancakes will puff in the oven.

Top with apples, powdered sugar, and maple syrup!

Directions for the apples:

These are pretty flexible. Dice the apples as big or small as you like. Put them in a sauce pan. Add cinnamon and sugar to your liking (I like to add a lot of cinnamon). Add butter. Cook until soft. enjoy!

Recipe Source: foodfection.com


This entry was published on October 8, 2012 at 2:56 pm. It’s filed under appetizer, Breads, Breakfast, Main Dish, Sides/Salads and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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