Ingredients
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Pumpkin Pancakes
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1 cup pancake mix
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1 Tbsp granulated sugar
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1 1/4 tsp pumpkin pie spice
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1/2 of a 14 oz can pumpkin puree
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as asked for by the dry pancake mix water or milk
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2 eggs
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1 1/2 tsp vanilla extract
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Stewed Apples
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2 apples
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1 tsp ground cinnamon
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1 Tbsp maple syrup
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2 Tbsp water
Directions
These pancakes were developed after hearing them described at a Scout camp. They’re a perfect fall treat (I enjoy them year-round), and the stewed apples are great on any pancakes or waffles. You can eat these pancakes however you like, but I recommend serving them with the stewed apples and sausage. These are always a crowd pleaser, I hope you enjoy!
Steps
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1
Done
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Stewed ApplesI like to start the sewed apples and then let them cook while I make the pancakes. All you need to do is cube up your apples (I leave the peels on, but you can peel them if you prefer), then add them in a saucepan with the syrup, water, and cinnamon. Cover and let them cook over medium-low or low heat until they're tender. |
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2
Done
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PancakesMeasure out 1 cup of homemade or boxed dry pancake mix (I like Bisquick or Kodiak Cakes). Whisk with the sugar and cinnamon. In a liquid measuring cup, whisk together the pumpkin puree and as much water as is needed for the dry pancake mix. Combine the wet and dry ingredents, then whisk in the eggs and vanilla. |
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3
Done
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Use a ladle or measuring cup to scoop the batter onto a warm skillet or griddle. Cook them in oil to get those nice crispy edges. When they get lots of bubbles on top, give them a flip, then transfer to a serving plate when they're done. Eat as you like! |
