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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    15 pancakes (1-1/4 cups syrup)

Ingredients

  • 2 cups biscuit/baking mix
  • 2 large eggs, lightly beaten
  • 1-1/4 cups 2% milk
  • 2 tablespoons canola oil
  • 1 medium apple, peeled and shredded
  • 1 tablespoon grated lemon zest
  • 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 zest.
  • 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.
Nutrition Facts
1 each: 560 calories, 23g fat (8g saturated fat), 107mg cholesterol, 730mg sodium, 83g carbohydrate (53g sugars, 1g fiber), 8g protein.

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