Orange Apple Pancakes
Submitted by Naomi
Orange apple pancakes start with a quick Bisquick batter brightened with orange zest and cinnamon, then get crowned with warm buttery apple wedges and pecans. An easy, cozy brunch in about half an hour.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
30 minThese pancakes turn a box of Bisquick into something that tastes like a special-occasion brunch. The shortcut batter gets a lift from fresh orange zest and a spoonful of cinnamon, so every bite carries a warm, citrusy fragrance.
The real star is the topping. Apple wedges cook in butter until tender, then simmer with sugar and a handful of toasty pecans into a glossy, spoonable compote.
Make the topping first and keep it warm, so it’s ready the moment your pancakes come off the griddle.
Cook the pancakes with a quarter-cup of batter each for an even, manageable size, then spoon that warm apple-pecan mixture right over the stack.
It’s the kind of cozy, fruit-topped breakfast that feels like a treat but comes together fast enough for a regular weekend morning.
Kitchen Tips
- Make the apple topping first and hold it warm, since it needs to be hot and ready when the pancakes finish.
- Don’t overmix the batter; stir just until fairly smooth, as the recipe says, or the pancakes turn tough.
- Cook the apples just until tender so they hold their shape in the topping instead of collapsing.
Variations
- Swap the pecans for walnuts, or leave the nuts out entirely.
- Use real maple syrup in the topping for deeper flavor.
- Add a pinch of nutmeg or a splash of vanilla to the batter for extra warmth.
Ingredients
Directions
Combine bisquick, water, orange peel and cinnamon in bowl.
Stir until fairly smooth.
In skillet, cook apple wedges in butter until tender, about 4 minutes.
Stir in nuts if using, and syrup.
Heat through and keep warm.
For each pancake, use ¼ cup batter.
When done, top with warm syrup mixture.
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