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pumpkin pie apple ring pancakes
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Pumpkin pie apple ring pancakes

I added a twist to the recipe by adding pumpkin puree and gingerbread spice mix to the batter.
Course Breakfast
Cuisine international
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 452kcal
Author Aleksandra


→ pancake batter:

  • 1 large egg
  • ½ cup pumpkin puree 120g / 4.2 oz
  • 1/3 teaspoons vanilla extract or 1 teaspoon vanilla sugar
  • 1 heaped tablespoon honey 50g / 1.8 oz, it doesn‘t have to be runny
  • 1 teaspoon vegetable oil
  • ½ cup milk 120 ml
  • 3/4 cup flour 100g / 3.5 oz
  • ½ teaspoons baking powder
  • ⅔ teaspoon pumpkin pie spice or gingerbread spice mix
  • pinch of salt

→ apples:

  • 2 big apples
  • 2 teaspoons lemon juice omit when using sour apples

→ additionally:

  • clarified butter or oil for frying
  • powdered sugar for sprinkling, or vanilla sugar or powdered sugar mixed with cinnamon


  • Peel the apples and core, using an apple core cutter (shown on the photo) or a sharp knife. Cut into 5-7 mm / ¼ inch slices, pour the lemon juice over, set aside.
  • Add the egg, pumpkin puree, vanilla extract, honey, oil and milk to a large bowl, whisk together.
  • Then add the flour, baking powder, salt and gingerbread spice to the bowl, whisk until smooth (but don't overmix the batter).
  • Heat clarified butter in a frying pan, preferably with a non-stick coating, over medium heat.
  • Dunk ench apple ring into batter, allowing the runoff to fall back into the bowl, then place on the pan. Wait until bubbles form on a batter, then flip over. Cook for about 2-3 minutes on each side until golden.
  • Sprinkle with powdered sugar (the pancakes should be slightly cooled) or with vanilla or cinnamon sugar (the pancakes should be warm).
  • Enjoy!


Calories: 452kcal