Apple-Sour Cream Pancakes



  • 1 can apple pie filling 21 oz

  • 1 cup maple syrup

  • 2 tsp apple cider vinegar

  • 2 cups all-purpose baking and pancake mix

  • 2 eggs large

  • 3/4 cup whole milk

  • 1/2 cup sour cream

  • Butter or oil for griddle


  1. Place pie filling in a food processor and pulse 4 times, or until coarsely chopped. Measure out 1/2 cup apple pie filling and set aside.

  2. In a small saucepan, stir together remaining apple pie filling, syrup, and vinegar. Cook over medium-low heat for 5 minutes, or until warm.

  3. In a medium bowl, combine reserved 1/2 cup apple pie filling, baking mix, eggs, milk, and sour cream. Stir just until dry ingredients are moistened.

  4. Lightly grease a griddle or non-stick skillet and heat over medium to medium-high heat. Spoon 1/4 cup pancake mixture onto griddle. Cook for 3 minutes, or until edges are dry and surface of pancake appears bubbly. Flip and cook for 1 minute, or until golden on second side. Serve topped with warm apple-syrup mixture.

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