Pumpkin Pancakes with Maple Apple Compote

Pumpkin Pancakes with Maple Apple Compote

Breakfast & Brunch
Brunch, Breakfast

Serves 4

Perfect for an autumn brunch.

Ingredients #

  • For Compote: #

    • 2 tbsp butter
    • 2 large apples (Granny Smith, Golden Delicious, Gala), peeled and cut into 1/4’ pieces
    • 1 tbsp lemon juice
    • 1/4 cup maple syrup
    • 1/2 tsp cinnamon

  • For Pancakes: #

    • 1 1/2 cups flour
    • 2 tsp baking powder
    • 1/4 tsp baking soda
    • 1/2 tsp kosher salt
    • 1/2 cup pumpkin butter
    • 1 1/2 cups buttermilk
    • 3 tbsp sugar
    • 1 tbsp melted butter, plus more for greasing pan
    • 2 large eggs
    • Toasted chopped pecans, softened butter, maple syrup, etc., for serving

Instructions #

Make the Compote #

Melt the butter in skillet over medium heat. Add the apples, lemon juice, and maple syrup. Cook, stirring occasionally, until the apples soften and release their juices. Increase heat until the juices are boiling. Stir in the cinnamon and cook until the juices are thickened. Stir in a tiny pinch of salt. Remove from heat and keep warm.

Make the Pancakes #

In a small bowl, whisk together the flour, baking powder, baking soda, and the salt. In a medium bowl, whisk together the pumpkin butter with the buttermilk, sugar, 1 tbsp melted butter, and eggs. Combine the flour mixture with the pumpkin mixture.

Heat a buttered griddle or nonstick pan over medium-low heat. Pour 1/3 cup of batter per pancake onto the prepared griddle and cook until bubbles appear on the surface and begin to pop. Flip, cooking 5-8 minutes in total. Repeat with remaining batter.

Serve with the compote and garnish with chopped toasted pecans.