Best Autumn Pancakes Recipes

AUTUMN APPLE PANCAKES WITH WALNUT CARAMEL SYRUP

Steps:

• SYRUP:.
• Peel, core, and thinly slice the apples, set aside (this is fast work with the food processor).
• In a large saucepan, melt the butter over low heat.
• Stir in the spices and brown sugar all at once.
• Mix the cornstarch into the 1 cup of water until dissolved and immediately add the water mix, stir until the sugar is dissolved.
• Add the apples and cook over medium heat, stirring frequently, until the apples are nearly tender and the syrup is bubbly.
• While the apples are cooking, make the pancakes.
• Serve.
• Note: If you would like a thinner syrup, simply add a little more water.
• PANCAKES:.
• Mix the dry ingredients together in a large bowl.
• Mix the egg, butter, and buttermilk together in a small bowl.
• Make a depression in the dry ingredients and add the liquid mixture.
• Stir until moistened, some lumps will remain.
• Add more water to get the right consistency, if required.
• Do not over mix.
• Pour about 1/3 cup of batter onto a hot, lightly greased griddle.
• Cook for about two minutes on medium heat or until the edges are set and the bubbles remain open.
• Turn over and cook on the other side.

AUTUMN PANCAKES WITH CARAMELIZED WALNUTS

Steps:

• 1. In a large bowl add milk, pumpkin puree, pumpkin butter (you can use an extra 1/4 cup pumpkin puree if you don't have pumpkin butter), butter, eggs, vanilla, & brown sugar. Mix together well.
• 2. In a separate bowl, add flour, baking powder, sea salt, allspice, & cinnamon. Mix well.
• 3. Add flour mixture to pumpkin mixture and mix together well with a whisk until smooth.
• 4. Coat griddle with cooking spray and heat to high. Drop batter by 1/2 cupfuls, cook until golden brown and flip to cook the other side until golden brown. About 4-6 minutes.
• 5. To make caramelized walnuts, melt butter in skillet over medium-low heat. Add brown sugar, nutmeg, & corn syrup; cook about 3 minutes until bubbly. Stirring to prevent burning. Add walnuts, coat with sugar mixture and cook until slightly golden, but not dark. Stir constantly.
• 6. Pour onto wax paper... allow to cool.
• 7. Serve pumpkin pancakes with caramelized walnuts atop. Top with real maple syrup and whipped cream.
• 8. *To make gluten-free....use 3 cups all-purpose gluten free flour in place of flour. And use gluten-free baking powder, spices, & brown sugar. Follow same directions for preparing. *Caramelized pecans also work well.

FLUFFY AUTUMN PUN-CAKES! ( PUMPKIN PANCAKES )

Steps:

• Mix first 3 ingredients in a medium bowl.
• Add the rest of the ingredients and mix until mostly smooth.
• Heat a skillet over medium heat and add a tablespoon of oil to the pan.
• Cook first side of pancake until edges are dry, and the center bubbles, then flip and cook until other side is golden brown.
• Serve with maple syrup, fruit preserves, cinnamon butter, or for an extra special treat smother with pumpkin pie dip (Recipe#25730) and top with a cinnamon brown sugar and chopped walnut struesel topping!
• YUM.

AUTUMN PANCAKES

Steps:

• Add the oatmeal to a small bowl; pour boiling water over the oatmeal and let set for 5 minutes; do not drain.
• In a big mixing bowl, add the flour, baking powder, salt, sugar, and cinnamon; stir to combine.
• Add in the oatmeal, egg, milk, apple, nuts, and melted butter; stir to mix.
• Heat a large non-stick griddle or skillet over medium-high heat.
• Lightly brush with vegetable oil.
• Pour 1/4 cup batter onto griddle for each pancake.
• Cook about 2 minutes or until bubbles start to form on the surface; flip the pancake and cook until golden on the other side.
• Serve with your favorite toppings.