Pumpkin Hotcakes with Warm Maple Apples
 
Recipe Yield: Makes 5 to 8 Servings (15 to 16 pancakes)

What You'll Need

  • Topping:
  • 2 tablespoons light butter
  • 1 large tart apple, cored and coarsely chopped
  • 1/2 cup Aunt Jemima lite syrup
  • 1/4 teaspoon pumpkin pie spice or ground cinnamon
  • Pancakes:
  • 3/4 cup all-purpose flour
  • 2/3 cup Quaker oats (quick or old fashioned, uncooked)*
  • 1/4 cup Kretschmer wheat germ
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1-1/2 teaspoons pumpkin pie spice or ground cinnamon
  • 1/2 teaspoon salt
  • 1-1/4 cups milk
  • 3/4 cup canned pumpkin
  • 1 egg
  • 2 tablespoons vegetable oil

Products in Recipe:

Lite

What You'll Do

1 For topping, melt butter in small skillet over medium heat. Add chopped apples; cook and stir until apples are tender, about 1 to 2 minutes. Stir in pumpkin pie spice and syrup; heat through. Keep warm while preparing pancakes.
2 For pancakes, combine dry ingredients in large bowl; set aside. In medium bowl, combine milk, pumpkin, egg and oil with wire whisk until well blended. Add to dry ingredients; mix just until combined.
3 Heat griddle over medium-high heat. Lightly grease or spray with nonstick cooking spray. For each pancake, pour scant 1/4 cup batter onto hot griddle. Turn pancakes when small bubbles form and edges appear dry.
4 Serve with warm apple topping.

    Products in Recipe:

    Lite

    Cooking Tips & Variations

    • If using old fashioned oats, add 2 tablespoons additional flour.

    Nutrition Information

    Calories: 360, Calories from Fat: 110, Total Fat: 12g, Saturated Fat: 4g, Cholesterol: 55mg, Sodium: 560mg, Total Carbohydrate: 55g, Dietary Fiber: 5g, Protein: 9g
    Secrets to Perfect Pancakes
    Combine all ingredients according to package directions. Add COLD water for extra light & fluffy pancakes.
    whisk
    Milk can be substituted for water in Aunt Jemima® complete mixes.
    milk substitute