Fall is my favorite time of year not due in small part to my Jen’s fabulous holiday bundt cake (recipe here). In fact, I love it soooo much I thought I’d try to get it in pancake form (for some reason cake in pancake form makes me feel slightly less guilty about eating a massive ton of it?). Oh, also I went apple picking and I’ve basically been trying to cook with as much apple as possible…
These pancakes came out pretty pretty AWESOME. They’re like glorious bits fall fritters and I basically am trying to rush through writing this post so I can go eat more…Basically every fall flavor is in these pancakes: apples, pumpkin, pecans, cranberries, nutmeg, cinnamon, ginger, it’s the season in a scrumptious bite. I gobbled the first few plain but a touch of maple syrup or powdered sugar would bring these to the next level…actually, they might get so good that you explode, so just be ready for that.
Ahh, seriously, go make these pancakes!
(makes 12 mini pancakes)
1/2 C flour
2 Tbs sugar
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 C milk
2 Tbs pumpkin puree
splash of vanilla
1/4 C pecans, chopped
1/4 C cranberries, halved
1 small apple, peeled and diced
butter for cooking
Whisk together all the ingredients except the pecans, cranberries, and apple. Stir in the pecans, cranberries, and apple.
Heat just enough oil to coat the bottom of your pan over medium low heat. Cook a heaping Tbs of batter at a time.
Cook for about 2 minutes, then flip and cook for another minute or so.
Repeat with the remaining batter and enjoy!