Apple Pancakes with Maple Crusted Walnuts


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A sweet treat for a Sunday brunch, or any time you feel like indulging someone.

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  • Topping:
  • 4 C. cooking apples, peeled, cored, and diced (about 5 medium apples)
  • 1/2 C. water
  • 1/2 C. sugar
  • 1/2 tsp. cinnamon
  • 1/8 tsp. allspice
  • 1 dash tsp. ground cloves
  • 2 Tbs. butter
  • Nuts: 1 C. chopped walnuts
  • 1 Tbs. butter
  • 3 Tbs. maple syrup
  • 1/8 tsp. salt

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In a medium uncovered saucepan, mix the apples, water, and sugar. Put on low heat and cook for about fifteen minutes, stirring occasionally or until the apples are tender. Stir in the spices and the butter and let the topping cook for another minute. Set the topping aside.

For the nuts, in a medium nonstick skillet over medium heat, toast the nuts for about three minutes. Remove from the heat. Stir in the butter, syrup, and salt and return to the heat. Cook, stirring constantly, until the syrup and butter are absorbed and the nuts look glossy. Remove from heat and set aside.

Make the pancakes per the package instructions. Top with the warm apple mixture and then sprinkle with toasted nuts. Serve with additional maple syrup.

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