September 18, 2008

Spiced Pumpkin Pancakes with Maple Applesauce

Pumpkin pancakes? Pumpkin anything? I'm there. The only thing I might change about this recipe next time would be to slightly reduce the spice so that the pumpkin flavor comes out more.

I usually do maple applesauce or fruit compote with pancakes because the sugar content and calories of maple syrup are a bit scary. I personally like my pancakes smothered with some sort of sauce, so it is best to use something I don't have to feel guilty about later.

Spiced Pumpkin Pancakes
Adapted from this recipe


  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups soy milk
  • 1 cup pumpkin puree
  • 1 tablespoon flax meal
  • 2 tablespoons apple cider vinegar


  1. In a separate bowl, mix together the milk, pumpkin, flax and vinegar.
  2. Combine the flours, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
  3. Heat a lightly oiled griddle or frying pan over medium high heat.
  4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  5. Brown on both sides and serve hot.

Maple Applesauce


  • 1/2 cup unsweetened applesauce
  • 1/4 cup REAL maple syrup
  • 1/4 teaspoon rum extract (optional)


  1. Combine all ingredients in a small saucepan with a whisk.
  2. Warm over medium heat until bubbly.
  3. Serve hot over pancakes.

I can't get enough of these pictures!

I like how you can see where the pancakes have absorbed the applesauce in this pic. Yum...