Meet your new fall brunch fave! It's a little bit sweet and a whole lot of yummy, especially when there's a pile of crisp bacon served on the side. I came up with this variation looking to spice up the regular routine. Serve with sauteed apples and maple syrup.
Mix pancake mix and pudding mix together in a bowl; add milk and eggs and stir until batter is smooth.
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Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
I like to use the Good Old-Fashioned Pancakes recipe from Allrecipes for my pancake batter.
The directions for making pancake batter are based on the particular brand mentioned. Follow instructions on box if using a different brand.
174.88 calories; 5.48 g protein; 32.59 g carbohydrates; 0 g dietary-fiber; 5.84 g sugars; 2.45 g fat; 0.77 g saturated-fat; 48.94 mg cholesterol; 118.52 IU vitamin-a-iu; 0.57 mg niacin-equivalents; 0.03 mg vitamin-b6; 0.06 mg vitamin-c; 43.51 mcg folate; 194.18 mg calcium; 1.28 mg iron; 4.86 mg magnesium; 117.18 mg potassium; 607.24 mg sodium; 0.02 mg thiamin; 22.06 calories-from-fat; 74 percent-of-calories-from-carbs; 12 percent-of-calories-from-fat; 12 percent-of-calories-from-protein; 3 percent-of-calories-from-sat-fat
These came out OK. The batter was very thick so I had to add more milk until it was a good consistency. The pudding made them a bit gummy inside and they weren't as fluffy as regular Bisquick pancakes. They tasted fine but I was hoping for more butterscotch flavor. They had a tendency to cook quickly and burn before they were done. My daughter and I love trying new pancake recipes so thanks for something different.