I’ll use any excuse to eat dessert for breakfast, including these unforgettable pancakes! This recipe combines the best flavors of your favorite fall sweets in a classic breakfast dish: fluffy pancakes that are made with Bisquick, stuffed with apple rings and drizzled with a homemade caramel syrup. Yum, right? A stack of these will seriously wow your family and friends, I promise—so hurry up and make ‘em before apple season is over!
The ingredients you’ll need to make these pancakes are: Bisquick baking mix, milk, eggs, cinnamon, vanilla extract and apples. For the syrup you’ll need butter, brown sugar, water and vanilla extract.
To make the pancakes, whisk together the Bisquick baking mix, milk, eggs, cinnamon and vanilla. Whisk just until no streaks of the baking mix remain (it’s okay if the batter is a little lumpy).
Next, slice your apples into thin rounds. You can peel the apples before doing this, or leave the skin on. I left the skin on my apples to give them a pop of color, but go with whatever you prefer! Use a small round cutter or a sharp knife to remove the cores from each apple round.
Preheat a skillet over medium heat and grease with butter. Drop a ¼ cup of the pancake batter into the skillet. Once the batter has stopped spreading, place an apple round on top. Cook until bubbles appear at the surface of the pancake and the edges are dry.
Flip the pancake over and cook the other side until golden brown, which will take about two minutes. Repeat with the remaining batter and apple rounds, making sure to grease the skillet in between each pancake to prevent the apples from sticking.
Now, make the syrup. Melt the butter in a small saucepan, then stir in the brown sugar.
Once the sugar is melted, add the water and bring it to a boil. Cook for about three minutes, or until the mixture is thickened. Add the vanilla extract and keep warm until the pancakes are ready to serve.
Once everything is done, enjoy your pancakes immediately with a generous drizzle of caramel syrup.