These apple pumpkin pancakes are a fabulous fall breakfast temptation! They’re especially irresistible when drizzled with caramel sauce and cream cheese glaze.
This pancake recipe comes from chef Rick Moses of Scramble in Scottsdale, Arizona.
Apple-pumpkin pancakes
Yield 2 servings
Ingredients
For the cream cheese glaze:
- 4 tablespoons softened butter
- 2 tablespoons softened cream cheese
- 1 cup powdered sugar
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
For the pancakes:
- 3/4 cup pumpkin puree
- 2 cups multigrain pancake mix
- 1-1/4 cups water
- 1/2 teaspoon nutmeg
- Apple slices (5 per pancake)
- Caramel sauce (about 1/4 cup)
Instructions
For the glaze: Combine butter, cream cheese and powdered sugar in a food processor and blend until smooth. Add vanilla and cinnamon; blend until mixed. Put in a squeeze bottle.
For the pancakes: Combine pumpkin, pancake mix, water and nutmeg in a mixing bowl; mix well. Heat a non-stick or greased griddle to 375 degrees and ladle batter onto griddle in 3/4-cup portions. Arrange five apple slices attractively on each pancake. When pancakes are bubbly and dry around the edges, flip and cook 2-3 minutes until done.
To serve: Plate pancakes and drizzle with caramel sauce and cream cheese glaze.
Notes
Nutrition information per serving (includes about one-fourth of the cream cheese glaze): 756 calories, 16 g fat, 60 mg cholesterol, 14 g protein, 139 g carbohydrates, 5 g fiber, 217 mg sodium, 20 percent calories from fat.
Courses Breakfast
photos by John Samora/The Arizona Republic
