Chef David Haick of Glendorn shares recipes for a classic brunch dish with a holiday twist: pumpkin pancakes.

Pumpkin Pancakes

Serves 4

Ingredients

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

Instructions

In a bowl, combine first five dry ingredients and mix well.

In another bowl, combine puree, eggs, buttermilk and oil; mix well.

Combine wet into dry and then fold together. Do not over mix. Let rest 5 minutes.

Apple Compote

Makes 1 cup

Ingredients

1 Granny Smith apple, peeled, cored, and medium-diced

3 tbsp sugar

3 tbsp water or apple cider

1 cinnamon stick

Instructions

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