Apple, Cinnamon, Vanilla, are all of the flavors I have added to our weekend morning Harvest Fall Pancakes. I remember my mother making pancakes in our 50’s 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 and I remember her showing me how she added a teaspoon of vanilla in her pancake mix.
This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission which helps keep my blog up and running but it won’t cost you a penny more)! Click here to read my full disclosure policy.
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. It is such a strong fun family memory that every time I have a taste of maple syrup, even to this day, I am transported back to the sugaring house and that small cup of delicious.
With my love of pancakes and maple syrup, I love to make and eat pancakes. 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. I have been baking with Bisquick as my mother taught me in my elementary years and love the taste and convenience.
When I started making pancakes for our girls, when they were just learning how to eat, I used the basic recipe on the side of the box. After our son came along and I needed to up his nutrition as he was underweight I modified the basic recipe to the one I use today that we call Harvest Pancakes.
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 have reduced the eggs to two whole eggs and two egg whites. I add 1 mini cup of unsweetened applesauce to the eggs. I add 2 tsp of Vanilla to the no fat 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 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.
Harvest Apple Cinnamon Pancakes
- 3 cup Bisquick
- ¼ cup whole wheat flour
- ¼ cup ground flax seeds
- 2 tsp Cinnamon
- 2 cup fat-free Milk
- 2 whole Eggs
- 2 egg whites
- 1 single serving size unsweetened applesauce
- 2 tsp vanilla
- olive oil for the skillet
Mix the dry ingredients together.
Mix the wet ingredients together
Mix the dry and wet ingredients together and whisk lightly.
Heat your pan or skillet and put in about a tablespoon of olive oil.
Drop between a 1/4 cup and a half cup of batter for perfectly round delicious harvest apple cinnamon pancakes. Placing my batter in a squeeze bottle with a small nozzle helps my pancakes remain uniform.