Prepare the apples: Peel the apples and remove the core (you can use an apple core cutter that is shown on the photo or a sharp thin knife). Cut into 1/3 inch (7 mm) slices, set aside.
2 large apples or 3 medium
Make pancake batter: Add the egg, pumpkin puree, vanilla extract, honey, sugar, melted butter, milk to a large bowl, whisk together until combined.
1 large egg, ½ cup (120g) pumpkin puree, 1 teaspoon vanilla extract, 1 tablespoon honey, 1 tablespoon brown sugar, 1 tablespoon melted butter, ½ cup (120g) milk
Add the flour, baking powder, salt, and pumpkin pie spice to the bowl, whisk until smooth (but don't overmix the batter).
¾ cup (100g) flour, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, pinch of salt
Heat butter in a frying pan (preferably non-stick), over medium heat.
Dunk each apple ring in the batter, allowing the runoff to fall back into the bowl. Place apple rings in 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!