A Stack of Maple Syrup-Drizzled Pumpkin Pancakes Is All We Want This Fall
Top each stack with buttery, cinnamon-spiced apples then drizzle with maple syrup.
| Servings |
| 30min. |
| Servings |
| 30min. |
Ingredients
- Topping (makes 1 cup)
- 1 tbsp butter
- 1 large tart apple peeled and thinly sliced
- 2 tbsp brown sugar
- 2 tbsp maple syrup
- 1/2 tsp ground cinnamon
- Pancakes (makes 8)
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1-1/2 tsp baking powder
- 1-1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 large eggs
- 1 cup 2% milk
- 1/3 cup canned pumpkin
- 2 tbsp canola oil
- 1/2 cup chopped walnuts toasted
Servings: min.
Units:
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Ingredients
Servings: min.
Units:
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Instructions
Topping
- 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.
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.
- 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.
Tip:
- To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Freeze option:
- 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 for 5-10 minutes. Meanwhile, prepare apple topping as directed; serve with pancakes.
Recipe Notes
Nutrition facts per 2 pancakes with 1/4 cup topping: 459 calories, 24g fat (5g saturated fat), 106mg cholesterol, 537mg sodium, 54g carbohydrate (25g sugars, 3g fibre), 11g protein.
