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Quick Apple Pancakes

 Quick Apple Pancakes
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
5 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups biscuit/baking mix
  • 2 Eggland's Best 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).

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Quick Apple Pancakes (continued)

Nutritional Facts: 3 pancakes with 1/4 cup syrup equals 560 calories, 23 g fat (8 g saturated fat), 107 mg cholesterol, 730 mg sodium, 83 g carbohydrate, 1 g fiber, 8 g protein.