Apple Pumpkin Spice Pancakes with Vanilla Maple Syrup


Hello lovely readers, I'm super excited about today's post! Apple pumpkin spice pancakes with vanilla maple syrup. Mmm these babies are fantastic. They make the perfect autumn breakfast, although I would totally eat these all year round. Did I mention they are gluten free & dairy free?! This can also be adjusted to be vegan, I just haven't dabbled with substitutes yet... but I'm working on it!

A while back my husband and I decided to clean up our diets. After being on accutane and previous digestion problems I realized it was time to make a change. We've always been healthy eaters but I've never gone to the extreme. With our new diet I completely removed dairy, gluten, beef, most soy products, corn, white sugars (and high fructose corn syrup), and any artificial ingredients. I know I know but what else is there to eat?! I get asked this a lot. It's challenging but it can be done without sacrificing all taste.

While I'd like to live a vegan life someday, I'm just not quite there. And although I've given up dairy, I know on a special occasion I'll probably go to the Melting Pot or have a coffee with cream because I love almond milk and other non milk products cold but they taste just plain odd in hot drinks.

Anyhoo I'm rambling! When I dove into this diet, I realized it was impossible to find quick meals that were healthy, within our guide lines, AND tasty. Sure you can make toast or a salad but those things get boring after a while. It's time to get creative! During the fall I love everything pumpkin. Unfortunately most of it is drowning in sugar, milk, and gluten. *sigh* Oh cruel world! I created this recipe from an old recipe of mine and with a bit of converting I made it into this wonderful more healthier option.

These are quick and easy to make. If you have an extra pair of hands, you can split the measuring and make it even quicker! That's what my hubby and I do. We prefer our pancakes small and on the thinner side. There is something about a super thick pancake that really grosses me out. Then making them smaller makes it easy to eat up before they get too soggy. Of course if thicker pancakes are your thing, just add a bit more flour to your batter.

Start with peeling your apple and shredding it with your cheese grater or processor. I like to cut up my apple a bit further so it blends easier in the batter, however I've made it with just the shreds too. My favorite apples to use are honey crisp apples. They are just so sweet! You can use whatever you have on hand.

After you're finished shredding up your apple, give them a quick squeeze. You don't have to squeeze them dry, just remove some of the access juice. If you are using honey crisps like I always do, there is going to be a ton of juice! I love to drink it afterwards. Yummm! Set apple shreds aside and begin measuring out your dry ingredients in one medium sided bowl, and your wet ingredients in another medium bowl. Mix each well then pour your wet mix into your dry mix a little at a time until it's all mixed together. Don't over mix, some lumps are okay.

Now fold in your apples. Mix until just blended together. Because apples vary in size & juiciness add a dash more flour to thicken or milk to thin as needed. If you are cooking these on a griddle like I do, you probably wont need any oil or butter to grease your pan. However if you are using a skillet you might need to add a bit of coconut oil or butter.

Cook pancakes till bottoms are lightly golden and sides are lifting. This is about 1-2 minutes depending on your pan. Flip repeat.

While those are cooking measure out 1/2 cup of maple syrup. Cut 1/2 a vanilla bean and remove the inner paste. Add to syrup and whisk till well blended. Place in microwave and heat for about 20-30 seconds or till warmed. Alternatively if you don't have vanilla bean, you can use 1/2 - 1 teaspoon of vanilla extract. I've used both with success and sometimes I mix the two for added flavor.

Serve your fresh pancakes with butter and topped with vanilla maple syrup. Enjoy!

Apple Pumpkin Spice Pancakes with Vanilla Maple Syrup

Celebrate your fall season with these delightful pancakes or if you're like me, anytime of year. Enjoy this blend of cinnamon, nutmeg, and pumpkin spice, paired together with fresh grated apples & pumpkin. These are light with a bit of fluff and a wonderful apple texture. 

Yield: About 8-12 small pancakes        Prep Time: about 12 minutes
Cook Time: about 8 minutes                Total Time: 20 minutes


Apple Pumpkin Spice Pancakes
Dry Mix:
• 1 cup Gluten Free Flour (I use Bob's Red Mills all purpose baking flour)
• 2 tablespoons organic brown sugar
• 1 teaspoon baking powder
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin spice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Wet Mix:
• 1 cup alternative milk (almond, coconut, or soy) I love unsweetened vanilla almond milk
• 1 tablespoon unsalted butter alternative, melted & cooled
• 1 egg
• 1 teaspoon vanilla extract
• 2 large tablespoons pumpkin puree (not pie filling)

• 1 cup peeled & grated apple (medium honey crisp is best)

- coconut oil or butter for skillet if needed

Vanilla Maple Syrup:
•1/2 cup maple syrup, warmed (for a healthier choice go with pure grade b maple syrup)
• a half a vanilla bean or 1 teaspoon of vanilla extract. For an extra boost add both!

  1. Start with peeling your apple then shredding it with your cheese grater or processor. Lightly chop them further so they aren't too large.
  2. Gently squeeze out the access juice from your apple. They don't have to be dry just remove the extra juice. Set apple shreds aside.
  3. In a medium bowl, measure your dry ingredients and mix well.
  4. In another medium bowl measure your wet ingredients, mix well.
  5. Pour your wet mix into your dry mix a little at a time until fully blended. Don't over mix.
  6. Now fold in your apple shreds. Again mix until just blended.
  7. Oil pan with butter or coconut oil if required. On medium/ medium low pour your pancakes to desired size. Larger sizes will take longer to cook. 
  8. Cook till bottom is lightly golden and lifting at the sides, about 1-2 minutes. Flip and repeat another minute or so. 
  9. Mean while slice a vanilla bean in half and scrape out the bean paste. Place in microwave safe jar along with your syrup. Mix well and heat for about 20-30 seconds or until warm.

  10. Serve your pancakes with butter (or peanut butter) and topped with your delightful syrup!

These pancakes are a huge hit with the family! We've made these several times. They aren't overly sweet as many are because we anticipate topping them with syrup. These are meant to be thinner, if you prefer thicker pancakes, try adding a bit more flour.

Share your thoughts! I don't share recipes often because I cook from sight and almost never measure anything. I'd love to hear what you thought of these! I have a ton of recipes I'd love to share.

The printable link above is having issues, till I fix it click here to print!

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