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My review
Butterscotch Pudding Pancakes
Leslie Kelly
"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."
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Ingredients
20 m servings 175 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Mix pancake mix and pudding mix together in a bowl; add milk and eggs and stir until batter is smooth.
- 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.
Footnotes
- Cook's Note:
- I like to use the Good Old-Fashioned Pancakes recipe from Allrecipes for my pancake batter.
- Editor's Note:
- The directions for making pancake batter are based on the particular brand mentioned. Follow instructions on box if using a different brand.
Nutrition Facts
Per Serving: 175 calories; 2.5 g fat; 32.6 g carbohydrates; 5.5 g protein; 49 mg cholesterol; 607 mg sodium. Full nutrition
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Newest
3/3/2017
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 ...