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    6

Maple Walnut Pancakes

  • Prep 15 min
  • Total 25 min
  • Servings 6

For a true taste of fall, we baked the flavor of maple syrup right in our pancakes and topped with maple syrup and walnuts. MORE + LESS -

Ingredients

Maple Walnuts

1
cup real maple syrup
Pinch of salt
1
cup chopped walnuts, toasted

Pancakes

2
cups Original Bisquick™ mix
1/2
teaspoon ground cinnamon
1
cup milk
2
eggs
3
tablespoons real maple syrup
1
teaspoon vanilla

Steps

Hide Images
  • 1
    In 2-quart saucepan, heat 1 cup maple syrup, 1 teaspoon vanilla and the salt to boiling over medium-high heat. Stir in toasted walnuts; heat about 3 minutes or until warmed through. Set aside.
  • 2
    Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat over medium-low heat.
  • 3
    In medium bowl, stir Bisquick mix, cinnamon, milk, eggs, 3 tablespoons maple syrup and 1 teaspoon vanilla with whisk until blended.
  • 4
    For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook about 30 seconds or until edges are dry. Turn; cook other side until golden brown.
  • 5
    Serve pancakes with butter and maple walnuts.

Expert Tips

  • To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
  • Leftover maple walnuts are delicious served warm over vanilla ice cream.
  • This recipe can easily be doubled.

Nutrition Information

No nutrition information available for this recipe

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