Pumpkin Pancakes That Will Get You Ready for Fall

For the pumpkin pancakes, whisk together the flour, baking powder and soda, pumpkin pie spice blend, salt, and sugar in a bowl.

Add in the wet ingredients; milk, oil, vanilla extract, pumpkin purée, and the egg. Whisk all the ingredients together until the batter is smooth and there are no visible lumps.

#SpoonTip: If you want thinner pancakes, go ahead and add a little bit more milk to thin out the batter.

Heat your pan to medium-low and grease it will a little bit of oil or butter. To get evenly sized pancakes each time, use a 1/3 or 1/4 measuring cup to scoop the batter. Cook the pancakes for 2-3 minutes on one side; look for bubbles forming and popping on the top and browning edges as an indicator for when to flip. Cook the other side for around 1 minute.

#SpoonTip: Do not flip your pancakes more than it needs to be flipped. This will deflate the pancakes and it will not be as fluffy.

Take the pancake off the pan when both sides look golden brown and there are no signs of wet batter. Keep the pancakes warm by covering them with a tea towel or in the oven set to u0022warm.u0022

For the apple compote, add the butter, vanilla extract, and apples into a pan. Turn the heat to medium. When the butter is halfway melted, add the sugar and cinnamon to the pan. Mix everything together and reduce the heat to low.

#SpoonTip: You do not have to use Honeycrisp apples. Use any apples you have on hand.

Let the mixture simmer for around 10 minutes, or until the apples have softened all the way through and all the butter and sugar have melted. The apples should be releasing some liquid themselves, but If the mixture seems too thick and sticky add 2 tsp. of water. The end product should have a slightly thick consistency, like the cooked filling of an apple pie.

Serve the pumpkin pancakes with the apple compote. Top with maple syrup, extra cinnamon, some whipped cream, or dust on some powdered sugar. Enjoy!