Apple Pie Pancakes are easily one of the best breakfasts ever! I mean…
I am officially declaring it OK to eat apple pie for breakfast. Pancakes are a widely acceptable breakfast food, and we are encouraged to eat apples on the daily. The cream cheese frosting part? Well, it’s just plain delicious!
If you’d rather make these on the skinny side, leave off the frosting and use my recipe for Skinny Apple Pie For One – just leave out the graham cracker. Voila! Skinny Apple Pie Pancakes!
Earlier this week I shared my recipe for Easy Homemade Instant Pancake Mix and the Instant Pancakes. These Apple Pie Pancakes use the same basic recipe – so easy!! I just added a pinch more cinnamon, a bit of nutmeg, and a spoonful of applesauce to the batter.
The pancakes themselves are light and fluffy with little hints of spice from the cinnamon and nutmeg. These apples? Oh my. I used granny smith apples because I like a little tartness especially when I know I’ll be adding brown sugar later…and frosting :) They caramelize so perfectly, are full of cinnamon and brown sugar sweetness, and they are cooked just long enough to take the crunch out and make a nice sauce. You don’t want mushy apples here.
Honestly these apple pie pancakes are so incredible even without the frosting. I realize that most *normal* people don’t add frosting to their breakfast foods. However, it is amaaaaazing, so perhaps on a special occasion you could break the rules and pile on the creamy goodness to your stack of Apple Pie Pancakes! You deserve it
I’d love to have you hang out with Back For Seconds here:
Click for Homemade Instant Pancake Recipe* see note in post above
Apple Pie Topping
|Prep time||15 minutes|
|Cook time||15 minutes|
|Total time||30 minutes|
- 4 large Granny Smith Apples (peeled, cored, chopped)
- 4 tablespoons butter
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 2 teaspoons corn starch
|In a large bowl mix together chopped apples with all dry ingredients.|
|Melt butter in a large saucepan over medium heat. Add apples, stirring frequently. When a sauce starts to form (about 3 minutes) add some water, about 1/4 cup at a time until you have the amount and consistency of sauce desired. Cook for about 10 minutes. Serve warm. Refrigerate any leftovers.|
Cream Cheese Frosting
- 1/2 cup butter (softened)
- 8oz cream cheese (softened)
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
|With an electric mixer beat together the butter and cream cheese until very light and creamy. Add the vanilla and sugar and beat again until smooth. |
Store leftovers in the refrigerator.