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Apple-licious Pumpkin Pancakes
APPLE-LICIOUS PUMPKIN PANCAKES

A popular dish with kids and adults

Total time
30 mins

Recipe by:

Melissa Graham, a former attorney, is the founding Executive Director of Purple Asparagus, an award-winning 501(c)(3) non-profit dedicated to educating families about all things associated with goodeating, eating that's good for the body and the planet. Though its Delicious Nutritious Adventuresprogram, Purple Asparagus has taught thousands of parents and children about healthful, sustainableeating in schools, community centers, and farmers' markets throughout Chicago and the suburbs. Melissa speaks and writes regularly on child nutrition and sustainability both in the Chicago communityand online, blogging at Little Locavores, as The Sustainable Cook on The Local Beet, and as a regularcontributor to Kiwi Magazine’s KiwiLog and Williams-Sonoma’s Blender blog. In recognition of hercontributions to the Chicago community, the Chicago Tribune awarded her a 2011 Good Eating Award,an honor previously bestowed to Rick Bayless, Alinea chef Grant Achatz, and First Lady MichelleObama. The International Association of Culinary Professionals recently honored Melissa and PurpleAsparagus as the Culinary Youth Advocate of 2012. Melissa resides in Chicago with her husband, Mike, and 8-year old son, Thor, in a rowhouse built in1896.

INGREDIENTS - 4 servings
  • 34 Cup Flour whole wheat
  • 14 Cup Flour all purpose
  • 3 Tablespoons Sugar brown
  • 1 Pinch Cinnamon
  • 34 Teaspoon baking soda
  • 14 Teaspoon baking powder
  • 14 Teaspoon Vanilla Extract
  • 1 Large Egg
  • 12 Cup Yogurt, plain, low fat
  • 12 Cup Pumpkin puree
  • 2 Tablespoon Butter melted
  • 12 Apple grated
  • 14 Cup Milk
  • Maple Syrup for serving
  • Teaspoon Nutmeg
PREPARATION
  • Stir together 3/4 cup whole wheat flour, 1/4 cup all purpose flour, 3/4 teaspoon baking soda, 1/4 teaspoon baking powder, 1/2 teaspoon kosher salt, 3 tablespoons brown sugar, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg in a medium bowl. Stir the dry mix into the wet ingredients until combined. Let the batter sit for 10 minutes. Cook on a hot griddle with the remaining butter until browned over medium low heat. Serve with maple syrup.
  • Whisk together 1 egg, 1/8 teaspoon vanilla, 1/2 cup plain yogurt, 1/4 cup milk, and 1/2 cup pumpkin puree in another medium bowl. Melt the butter and stir in to the wet ingredients along with 1/2 apple, grated.
  • Stir the dry mix into the wet ingredients until combined.
  • Cook on a hot griddle with the remaining butter until browned over medium low heat. Serve with maple syrup.

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