Rating: 4 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

Reader Ruth Miller, of Eugene, Oregon, sent us this pumpkin pancake recipe. She likes to slice the apples; sauté them in a little butter, sugar, and cinnamon; and spoon them on top. To save time, we skipped the sautéing and put the apples right in the batter.

This Story Originally Appeared On sunset.com

Gallery

Credit: Yunhee Kim; Styling: Kevin Crafts

Recipe Summary test

total:
30 mins
Yield:
Serves 4 (Makes 10)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix together all ingredients except butter and syrup in a medium bowl.

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  • Melt 2 tsp. butter in a large nonstick frying pan over medium heat. Spoon batter by 1/3-cup portions into pan, making 3 or 4 pancakes at a time. Cook, turning once, until cooked through, 8 to 10 minutes. Continue making pancakes with remaining batter, adding more butter to pan for each batch. Serve with syrup and more butter if you like.

Nutrition Facts

324 calories; calories from fat 45%; protein 7.2g; fat 16g; saturated fat 4.4g; carbohydrates 39g; fiber 2.4g; sodium 608mg; cholesterol 68mg.
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