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Fall Pancakes (Cranberry Walnut Wheat, Chocolate Pumpkin, and Honey Apple)

I decided it would be fun to try out some fall flavors to spice up some pancakes this weekend. These all turned out great! My favorites were the cranberry walnut wheat ones just because I tend to like slightly less sweet pancakes. I’m excited to try them again when there are fresh cranberries available. The other two recipes turned out great as well and you could really taste the flavors of the pumpkin and the spices with the honey and apple. These are a perfect fall weekend treat 🙂

Cranberry Walnut Wheat

DSC_0341

Ingredients:

  • 1 cup whole wheat flour
  • 1 tbs white sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk (or substitute 1 cup milk with 1 tbs apple cider vinegar, let sit for 5 min)
  • 1 egg
  • 1 1/2 tbs vegetable oil
  • 1/2 cup walnuts
  • 1/2 cup dried cranberries (or fresh, cooked till soft by simmering in orange juice or water with a bit of brown sugar)

Directions:

  • Mix flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and oil together in a separate bowl. Pour the wet mixture into the dry ingredients and whisk until just combined.
  • Heat skillet over medium low heat and grease with butter or cooking spray. Pour 1/4-1/3 cup batter into the skillet. Scatter some walnuts and cranberries on top. Cook until browned and bubbles form on top (1.5-2 min). Flip and cook until other side browns and center is set. Repeat with remaining batter.

Pumpkin Chocolate Pancakes

DSC_0386

Ingredients:

  • 3/4 cup milk
  • 1//2 cup pumpkin puree
  • 1 egg
  • 1 tbs vegetable oil
  • 1 tbs vinegar (white or apple cider)
  • 1 cup flour
  • 2 tbs brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp allspice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 cup chocolate chips

Directions:

  • Mix together milk, pumpkin, egg, oil, and vinegar. Combine flour, brown sugar, baking powder, baking soda, and spices in a separate bowl. Add pumpkin mixture to dry ingredients and stir till just combined.
  • Heat skillet over medium low heat and grease with butter or cooking spray. Pour 1/4-1/3 cup batter into the skillet. Scatter some chocolate chips on top. Cook until browned and bubbles form on top (1.5-2 min). Flip and cook until other side browns and center is set. Repeat with remaining batter.

Honey Apple Pancakes

DSC_0434

Ingredients:

  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 egg
  • 3/4 cup apple cider
  • 3 tbs honey
  • 1 tbs vegetable oil
  • 1 apple
  • 1/2 tbs brown sugar
  • 1/2 tsp cinnamon
  • optional: honey butter (1/4 cup butter mixed with 2 tbs honey)

Directions:

  • Chop apple into small pieces and place in microwave safe bowl. Sprinkle on 1/2 tbs brown sugar and 1/2 tsp cinnamon. Microwave for 2-3 minutes until apples are soft, set aside.
  • Stir together flour, baking powder, baking soda, and spices. In a separate bowl mix together egg, apple cider, honey, and oil. Add the wet mixture to the dry ingredients and stir just until combined.
  • Heat skillet over medium low heat and grease with butter or cooking spray. Pour 1/4-1/3 cup batter into the skillet. Add some of the cooked apple pieces on top. Cook until browned and bubbles form on top (1.5-2 min). Flip and cook until other side browns and center is set. Repeat with remaining batter. Serve with honey butter

One Response to “Fall Pancakes (Cranberry Walnut Wheat, Chocolate Pumpkin, and Honey Apple)”

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