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

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.

Ruth Miller, Eugene, OR
This Story Originally Appeared On sunset.com

Gallery

Yunhee Kim; Styling: Kevin Crafts

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.
Advertisement
Advertisement