Harvest Fall Pancakes Apple & Cinnamon

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Warm apples, cinnamon, and vanilla are the secrets to delicious sweet fall pancakes. Making a batch of these light and fluffy pancakes is quick and easy for a weekend breakfast or even a quick late night dinner. Do not skimp top with real maple syrup and a dollop of whip topping.

Fresh Fluffy Pancakes in our Home

Apple, Cinnamon, and Vanilla secrete ingredients we add to our weekend morning Harvest Fall Pancakes.  Why have plain pancakes when you can add flavor with cinnamon and apples? Both of which boost the healthfulness of breakfast.

I remember my mother making pancakes in our 50s mid-mod kitchen.  We had a large bowl that was decorated with birds on the outside and she would mix in all of her favorite recipes.  One of my mother’s secret ingredients was vanilla. I remember her showing me how she added a teaspoon of vanilla whenever she made her delicious pancakes.

She would serve pancakes with the fresh local maple syrup that we purchased on a family trip to a Maple syrup sugar house.

I was about 3 or 4 when I first visited a maple syrup farm and entered the sugar house with a long vat of maple sap steaming hot.  The sweet smell filled the cabin and the owner used a ladle to dip into the vat and gave each of us a small cup of pure maple syrup. 

The memory of this sugaring house in our town is such a strong fun family memory, that every time I take a taste of maple syrup, even to this day, I am transported back to the sugaring house and that small cup of deliciousness.

Bisquick as a Base for Pancakes

I love pancakes and maple syrup. I love to make and eat pancakes.  I still make our family recipe with Bisquick just like my mom taught me when I was in elementary school. I love the taste and convenience.

In our home growing up, we made a lot of recipes with Bisquick as did many homes during and after the Great Depression.  General Mills tells of the history of Bisquick and how it was developed by Carl Smith after he met a chef on a train dining car who had pre-mixed ingredients for biscuits in 1930. 

When I started making pancakes for our girls, when they were just eating solid food at toddlers, I used the basic recipe on the side of the box.  As our family worked at eating more healthful recipes with more nutrition, I modified the basic recipe to the one I use today that we call Harvest Pancakes.

Tips and Tricks for Making a Big Batch

We all love pancakes in our home and I make a double batch so we have plenty on hand.

The basic recipe doubled from the side of the box is 4 cups of Bisquick, 2 cups of milk, and 4 eggs. 

I modified the recipe by reducing the whole eggs to two whole eggs and two egg whites.   I add 1 mini cup of unsweetened applesauce to the eggs and 2 tsp of Vanilla to the nonfat milk.

I replace ½ cup of Bisquick with ¼ cup of ground flax seeds and ¼ cup of whole wheat flour.   I add to the dry ingredients 2 tsp of cinnamon.  This is mixed all together and I put it in a large squeeze bottle for easy dispensing.

I purchased a large rectangular electric skillet as I usually make two of the double batches. I freeze any that are not eaten right away.  This makes a quick breakfast easy and special. 

I use about a tablespoon of olive oil to grease the pan or skillet; this gives the pancakes a crisp edge.  I add more olive oil as needed.

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Supplies Needed:

• Large Mixing Bowl
• Electric Griddle
• Dispenser
• Cooling Rack

Harvest Fall Pancakes Apple and Cinnamon

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• Author: Crafting a Family Dinner
• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Total Time: 14 minutes
• Yield: 24 pancakes 1x
• Category: breakfast
• Method: stove top
• Cuisine: American

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Ingredients

Units USM Scale 1x2x3x

1. 3 cup Bisquick
2. 1/4 cup whole wheat flour
3. 1/4 cup ground flax seeds
4. 2 tsp Cinnamon
5. 2 cup fat-free milk
6. 2 whole Eggs
7. 2 egg whites
8. 1 single-serving size unsweetened applesauce
9. 2 tsp vanilla
10. olive oil for the skillet

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Instructions

1. Mix the dry ingredients together.
2. Mix the wet ingredients together
3. Mix the dry and wet ingredients together and whisk lightly.
4. Heat your pan or skillet and put in about a tablespoon of olive oil.
5. Drop between a 1/4 cup and a half cup of batter for perfectly round delicious harvest apple cinnamon pancakes.
6. Placing the batter in a squeeze bottle with a small nozzle helps the pancakes remain uniform, but you can use a scoop or a measuring cup.
7. Cook the pancakes for about one to one and a half minutes on each side. The key is to not flip the pancake until you see little bubbles form in the batter, turn, and then about one to one and a half minutes to cook on the other side. 

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Keywords: apple cinnamon pancakes

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