Apple Pumpkin Pancake Stack

Fall harvest flavors meet classic American brunch in this Apple Pumpkin Pancake Stack. Pumpkin puree and warm spices fold into fluffy batter, layered with Honeycrisp apples for a shareable morning tower.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 12g protein
• 72g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup pumpkin puree
• 2 large eggs
• 1 cup whole milk
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 3 tbsp brown sugar
• 1 tsp vanilla extract
• 3 tbsp unsalted butter
• 2 medium Honeycrisp apples
• 1/3 cup maple syrup
• 1 tsp fresh thyme leaves
• 1/4 cup toasted pumpkin seeds

Instructions

1. 1Whisk the flour, baking powder, cinnamon, nutmeg, salt, and brown sugar together in a large bowl until evenly combined and no lumps of spice remain.
2. 2In a separate bowl, beat the eggs lightly, then whisk in the pumpkin puree, milk, and vanilla until the mixture looks smooth and uniform.
3. 3Pour the wet mixture into the dry ingredients and fold gently with a spatula just until a thick batter forms; a few small lumps are fine and keep the pancakes tender.
4. 4Melt butter in a large nonstick skillet or griddle over medium heat until it foams and smells nutty.
5. 5Scoop one-third cup of batter per pancake onto the hot surface, spacing them so they do not touch. Cook 2 to 3 minutes until bubbles form across the top and the edges look set and lightly golden.
6. 6Flip carefully and cook another 1 to 2 minutes until the undersides are deep golden and the centers spring back when lightly pressed. Transfer finished pancakes to a warm plate and repeat with remaining batter, adding more butter as needed.
7. 7While the last batch cooks, core and thinly slice the apples. Warm the remaining butter in a small skillet over medium heat, add the apple slices, and sauté 4 to 5 minutes until they soften and take on light caramel edges.
8. 8Stir the maple syrup and thyme into the apples for the final minute so the fruit glazes and becomes glossy.
9. 9Stack three pancakes per plate, spoon the warm spiced apples and their syrup over the top, and finish with a scatter of toasted pumpkin seeds for crunch. Serve immediately while the stacks are still steaming.