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Pumpkin Pancakes with Cinnamon-Apple Topping

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 8 pancakes (1 cup topping).
When these pumpkin pancakes are on the griddle, people flock to the kitchen. Grab a spoon and top each stack with buttery, cinnamon-spiced apples. —Kami Button, Cheektowaga, New York

Ingredients

  • 1 tablespoon butter
  • 1 large tart apple, peeled and thinly sliced
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • PANCAKES:
  • 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 eggs, room temperature
  • 1 cup 2% milk
  • 1/3 cup canned pumpkin
  • 2 tablespoons canola oil
  • 1/2 cup chopped walnuts, toasted

Directions

  • 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.

Nutrition Facts

2 pancakes with 1/4 cup topping: 459 calories, 24g fat (5g saturated fat), 106mg cholesterol, 537mg sodium, 54g carbohydrate (25g sugars, 3g fiber), 11g protein.

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