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Pumpkin Pancakes

Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 845kcal

Ingredients

  • 6 oz Breakfast sausage links

Topping

  • 1/2 TBSP Butter
  • 1 Granny Smith apple peeled and thinly sliced
  • 1 TBSP Brown sugar
  • 1 TBSP Maple syrup
  • 1/4 tsp Ground cinnamon

PANCAKES:

  • 1/2 cup All-purpose flour
  • 1/2 TBSP Sugar
  • 3/4 tsp Baking powder
  • 3/4 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 1 Egg room temperature
  • 1/2 cup Milk
  • 3 TBSP Pumpkin puree
  • 1/4 cup Walnuts chopped and toasted
  • Nonstick spray

Orange Juice

  • 16 oz Orange juice cold
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees. Cook the sausage in the oven until nicely browned to an internal temperature of 155 degrees using a thermometer.
  • Make the topping: Heat butter over medium-high heat in a skillet. Add apple; cook for 3-4 minutes or until tender. Stir in brown sugar, maple syrup, and cinnamon; cook and stir 1 minute longer. Remove from heat; cover with a lid to keep warm.
  • Make the pancakes: In a large bowl, whisk flour, sugar, baking powder, pie spice, and salt. In another bowl, whisk eggs, milk, and pumpkin until blended. Add to flour mixture; stir just until moistened (keep lumpy; do not over-mix). Fold in walnuts.
  • Lightly grease a skillet with nonstick spray; heat over medium heat. Pour batter by 1/3 cupful onto the skillet. Cook until bubbles on top begin to pop and the bottoms are golden brown. Turn; cook until the second side is golden brown.
  • Top the pancakes with apple topping; serve with sausage and orange juice.

Nutrition

Calories: 845kcal | Carbohydrates: 84g | Protein: 25g | Fat: 47g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 158mg | Sodium: 1076mg | Potassium: 1066mg | Fiber: 5g | Sugar: 48g | Vitamin A: 4379IU | Vitamin C: 120mg | Calcium: 263mg | Iron: 4mg