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Apple-pumpkin pancakes

Apple Pumpkin pancakes

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


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)


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.


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

Pumpkin Apple Pancakes

photos by John Samora/The Arizona Republic

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