Top these fruit-spiked pancakes with maple syrup and toasted walnuts and serve for breakfast on a cool fall morning.

Source: Midwest Living


Recipe Summary

20 mins
4 mins
24 mins
30 maple-leaf size pancakes or 10-12 standard-size pancakes


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, stir together flour, sugar, baking powder, apple pie spice, and salt. Make a well in the center of the flour mixture; set aside.

  • In a small bowl, use a fork to combine eggs, apple juice, melted butter and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in apple.

For each maple-leaf shaped pancake:
  • Lightly coat the inside of a 3- to 4-inch metal maple leaf-shaped cookie cutter* or desired-shape pancake ring or metal cookie cutter* with nonstick cooking spray. Place the ring on the hot, lightly greased griddle to preheat for 2 to 3 minutes. Carefully spoon the batter into the ring or cutter, filling about 1/3 full (use a table knife to spread batter to all edges). Cook over medium heat about 2 minutes or until sides appear dry and start to pull away from ring or cutter. Carefully lift off ring with the handle or carefully lift cookie cutter with tongs. (Use the tip of a table knife to push pancake from ring or cutter, if necessary.) Turn pancake and continue to cook as directed. Recoat ring or cutter with cooking spray as needed and preheat before adding more batter.

For each standard-size pancake:
  • Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter to a 4-inch circle. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry.

  • Serve warm. If you like, lightly sprinkle pancakes with powdered sugar. Top with maple syrup and, if you like, toasted walnuts. Makes about 30 maple-leaf size pancakes or 10 to 12 standard-size pancakes.

To keep warm:

Place cooked pancakes on oven-proof plate in 200°F oven while cooking remaining batter.

Nutrition Facts

143 calories; fat 5g; cholesterol 51mg; saturated fat 3g; carbohydrates 22g; mono fat 1g; insoluble fiber 1g; sugars 7g; protein 2g; vitamin a 145.8IU; vitamin c 0.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.2mg; folate 40.3mcg; vitamin b12 0.1mcg; sodium 209mg; potassium 76mg; calcium 111.1mg; iron 1.4mg.