Quick Apple Pancakes Recipe

4.5 4 4
Quick Apple Pancakes Recipe
Quick Apple Pancakes Recipe photo by Taste of Home
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Quick Apple Pancakes Recipe

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4.5 4 4
Publisher Photo
Fall is the best time to wake up and smell these pancakes, featuring our great Washington state apples. They’ve quickly become a family favorite for a weekend brunch and even an occasional supper. —Sandra Girard, Oak Harbor, Washington
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups biscuit/baking mix
  • 2 eggs, lightly beaten
  • 1-1/4 cups 2% milk
  • 2 tablespoons canola oil
  • 1 medium apple, peeled and shredded
  • 1 tablespoon grated lemon peel
  • APPLE SYRUP:
  • 1 cup packed brown sugar
  • 2/3 cup unsweetened apple juice
  • 3 tablespoons butter
  • 1/8 teaspoon ground cinnamon
  • Dash ground cloves

Directions

Place biscuit mix in a large bowl. Combine the eggs, milk and oil; stir into biscuit mix just until moistened. Stir in apple and lemon peel.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
In a small saucepan, combine the syrup ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Serve with pancakes. Yield: 15 pancakes (1-1/4 cups syrup).
Originally published as Apple Pancakes in Country Woman August/September 2009, p36

Nutritional Facts

1 each: 560 calories, 23g fat (8g saturated fat), 107mg cholesterol, 730mg sodium, 83g carbohydrate (53g sugars, 1g fiber), 8g protein.

  • 2 cups biscuit/baking mix
  • 2 eggs, lightly beaten
  • 1-1/4 cups 2% milk
  • 2 tablespoons canola oil
  • 1 medium apple, peeled and shredded
  • 1 tablespoon grated lemon peel
  • APPLE SYRUP:
  • 1 cup packed brown sugar
  • 2/3 cup unsweetened apple juice
  • 3 tablespoons butter
  • 1/8 teaspoon ground cinnamon
  • Dash ground cloves
  1. Place biscuit mix in a large bowl. Combine the eggs, milk and oil; stir into biscuit mix just until moistened. Stir in apple and lemon peel.
  2. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
  3. In a small saucepan, combine the syrup ingredients over medium heat. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Serve with pancakes. Yield: 15 pancakes (1-1/4 cups syrup).
Originally published as Apple Pancakes in Country Woman August/September 2009, p36

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Reviews forQuick Apple Pancakes

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MY REVIEW
i_like_pie User ID: 1201160 237329
Reviewed Nov. 14, 2015

"I only made the pancakes, not the syrup. They had a good texture but not a lot of taste. Maybe I should use a different type of apple or make the syrup...I think nuts would be a good addition too."

MY REVIEW
KScales User ID: 3262967 173872
Reviewed Dec. 5, 2011

"We have retested this recipe again and agree that the original amount of milk was too high. It has been adjusted to 1-1/4 cups for a better batter consistentcy.

Taste of Home Test Kitchen"

MY REVIEW
teller4 User ID: 5961480 105630
Reviewed Sep. 4, 2011

"I just used the pancake recipe on the Bisquik box and added chopped apple. It was great, don't need all the extra ingredients, if you ask me. Like to keep things simple"

MY REVIEW
unimed User ID: 3947723 209890
Reviewed Oct. 19, 2009

"Way too much milk -- had soupy batter!! The biscuit mix recipe called for less milk. I ended up adding about another cup of biscuit mix to even get the batter to set up like pancakes. Also didn't add any lemon peel."

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