Maple Walnut Pancakes

Maple Walnut Pancakes
  • Prep



  • Total



  • Servings


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


Maple Walnuts

  • 1

    cup real maple syrup

  • Pinch of salt

  • 1

    cup chopped walnuts, toasted


  • 2

    cups Original Bisquick™ mix

  • 1/2

    teaspoon ground cinnamon

  • 1

    cup milk

  • 2


  • 3

    tablespoons real maple syrup

  • 1

    teaspoon vanilla


  • 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.

Recipe Tips

  • tip 1

    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.

  • tip 2

    Leftover maple walnuts are delicious served warm over vanilla ice cream.

  • tip 3

    This recipe can easily be doubled.


Nutrition Facts are not available for this recipe
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