Pumpkin Pancakes with Cinnamon-Apple Topping


  • 1 tablespoon butter
  • 1 large tart apple, peeled and thinly sliced
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 large Nellie’s Free Range Eggs
  • 1 cup 2% milk
  • 1/3 cup canned pumpkin
  • 2 tablespoons canola oil
  • 1/2 cup chopped walnuts, toasted


  1. In a skillet, heat butter over medium-high heat. Add apple; cook and stir 3-4 minutes or until tender. Stir in brown sugar, maple syrup and cinnamon; cook and stir 1 minute longer. Remove from heat; keep warm.
  2. For pancakes, in a large bowl, whisk flour, sugar, baking powder, pie spice and salt. In another bowl, whisk eggs, milk, pumpkin and oil until blended. Add to flour mixture; stir just until moistened. Stir in walnuts.
  3. Lightly grease a griddle; heat over medium heat. Pour batter by scant 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with apple topping. Freeze option: Prepare pancakes only. Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Meanwhile, prepare apple topping as directed; serve with pancakes.

Recipe source:tasteofhome

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