Apple Cider Pumpkin Pancakes + Cranberries
These Apple Cider Pumpkin Pancakes + Cranberries are sure to be the newest Fall staple in your house!
Servings: 12 pancakes
Calories: 175kcal
Ingredients
PANCAKES:
- 2 ½ cups organic all-purpose flour
- 2 tsps baking powder
- 1 cup organic 100% pumpkin puree
- 1 ½ tsps apple spice blend (See Post for Notes/Ingredients)
- Pinch of sea salt
- 2 large organic eggs, at room temp.
- 1 cup Almond milk, unsweetened (You can use your fave plant-based milk!)
- ½ cup apple cider, homemade or store-bought
- 1 teaspoon vanilla extract
- 3 Tbsps pure maple syrup
- 2 Tbsps organic canola oil
- unsalted butter, for cooking
CRANBERRY TOPPING:
- 1 cup organic cranberries, fresh or frozen
- ¼ cup organic cane sugar
- ¼ cup water
- ½ teaspoon freshly-squeezed lemon juice
Instructions
TO MAKE THE PANCAKE BATTER:
- In a large bowl, add the flour, baking powder, apple spice, and salt together and whisk until combined.
- Make a small well in the middle of the dry ingredients and add in the milk, eggs, pumpkin puree, apple cider, maple syrup, vanilla, and oil, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
COOK THE PANCAKES:
- Add 1 tablespoon of unsalted butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½-3/4 cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
- Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used. NOTE: You should have about 12 pancakes.
TO MAKE THE CRANBERRY TOPPING:
- In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once cranberries begin to pop, continue stirring until mixture begins to thicken a bit and cranberries are broken down, about 4-5 minutes. Remove from heat.
ASSEMBLY:
- To serve, stack pancakes onto one another and top with the cranberry topping and lightly drizzle with maple syrup, if desired.
- Bon Appetit!
Notes
- STORAGE: You can store any leftovers tightly sealed in a ziplock bag and kept in the refrigerator for 3-4 days. Re-heat in the oven or microwave when ready to serve.
- FREEZE OPTION: If you’d like to make these pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy breakfast to grab anytime.
- GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
- VEGAN OPTION: To make these pancakes vegan, simply omit the eggs and substitute with 2 ‘flax eggs’ (2 Tablespoons flaxseed meal + 4 Tbsps water) and create a dairy-free buttermilk by adding 1 Tablespoon of apple cider vinegar to the milk.
- SWEETENER: If you choose to opt out of maple syrup, you can always substitute with Agave, date syrup, coconut sugar, brown sugar, or organic cane sugar.
- OIL: Instead of canola oil, you can always use coconut oil or melted vegan butter, if preferred.
Nutrition
Calories: 175kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 113mg | Potassium: 113mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3229IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg