Two fall favorites come together in this seasonal recipe for a dish full of autumn flavor. Who can resist pumpkins and apples? This Pumpkin Pancake recipe gets an added flare when topped with an apple compote. Easy to make, even easier to eat.

Apple compote is a delicious and versatile dessert that is made from cooked apples. It can be served warm or cold and is often spiced with cinnamon, nutmeg, or cloves. Compote is a great way to use up apples that are past their prime, and can be used as a topping for ice cream or yogurt, filling for pies and tart, or, in this case, added on top of pancakes!

Pumpkin Pancakes Recipe

Serves 4


2 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp kosher salt
2 tbsp sugar
¼ cup pumpkin puree
2 large eggs
2 ¾ cups buttermilk
1 tbsp blended oil


  1. In a bowl, combine first five dry ingredients and mix well.
  2. In another bowl, combine puree, eggs, buttermilk and oil; mix well.
  3. Combine wet into dry and then fold together. Do not over mix. Let rest 5 minutes.

Apple Compote Recipe

Makes 1 cup


1 Granny Smith apple, peeled, cored, and medium-diced
3 tbsp sugar
3 tbsp water or apple cider
1 cinnamon stick


  1. Combine all ingredients and simmer until syrup forms. Remove cinnamon and keep warm.

Recipe by David Haick / Photography by Laura Petrilla / Styling by Keith Recker 


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