If you’re a fan of the warm, comforting flavors of apple pie and fluffy pancakes, then these Apple Pie Pancakes are going to be your new favorite breakfast treat! Picture a stack of golden pancakes infused with cinnamon-spiced apples, topped with a drizzle of maple syrup or even a dollop of whipped cream.
Why You’ll Love This Perfect Pancake Recipe
- Comforting Flavors. Imagine the essence of apple pie combined with the fluffiness of pancakes. It’s a comforting, cozy dish that brings together the best of both worlds.
- Easy to Make . These pancakes come together in under 30 minutes, making them an ideal choice for a quick breakfast with a gourmet touch.
- Seasonal Delight . Apples and cinnamon are fall favorites, but these pancakes are so delicious you’ll want them year-round.
- Versatile Toppings . From maple syrup to caramel sauce, the topping options are endless and can be customized to your liking.
With these Apple Pie Pancakes, you’ll have a breakfast that feels like a warm hug on a chilly morning. Whether you’re making a weekend brunch or just treating yourself to something special, these pancakes will satisfy all your cravings!
What Do Apple Pie Pancakes Taste Like?
Apple Pie Pancakes are a perfect marriage of flavors: the sweetness of sautéed apples mixed with cinnamon and the light, fluffy texture of pancakes. They taste like apple pie, but in a form that’s easy to whip up for breakfast. Each bite is bursting with sweet, spiced apples, which pair beautifully with the soft, pillowy pancakes.
Ingredients You’ll Need
- Flour – All-purpose flour provides the base for light, fluffy pancakes.
- Baking Powder – Ensures the pancakes rise beautifully.
- Milk – Adds moisture and richness to the batter.
- Eggs – Helps bind the ingredients together for that perfect pancake texture.
- Butter – Unsalted butter adds richness and enhances the flavor.
- Cinnamon – The key spice that gives the pancakes that apple pie flavor.
- Apples – Use a tart variety like Granny Smith for the best flavor balance.
- Brown Sugar – Adds sweetness and caramel-like flavor to the apples.
- Vanilla Extract – Elevates the flavor of both the pancakes and the apple filling.
How To Make Apple Pie Pancakes
- Prepare the Apple Filling. Start by peeling and chopping your apples into small, bite-sized pieces. In a skillet, melt butter over medium heat. Add the chopped apples, cinnamon, and brown sugar. Cook until the apples are soft and caramelized—about 5-7 minutes. Set the apple mixture aside.
- Make the Pancake Batter. In a large mixing bowl, whisk together the flour, baking powder, sugar, and cinnamon. In another bowl, combine the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this will make your pancakes tough.
- Fold in the Apple Mixture. Gently fold half of the cooked apples into the pancake batter, reserving the other half for topping.
- Cook the Pancakes. Heat a non-stick skillet or griddle over medium heat and grease lightly with butter. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve. Stack your pancakes high and top with the reserved apple mixture. Drizzle with maple syrup or caramel sauce for extra indulgence. Add whipped cream, a sprinkle of cinnamon, or even a dusting of powdered sugar if desired.
Tips And Tricks
Making these Apple Pie Pancakes is simple, but here are a few tips to ensure they turn out perfectly every time:
- Don’t Overmix the Batter. Stir the wet and dry ingredients until just combined. Overmixing can lead to dense, heavy pancakes.
- Use Fresh Apples. Fresh apples provide the best texture and flavor for this recipe. Choose a firm variety like Granny Smith or Honeycrisp.
- Cook on Medium Heat. Cooking the pancakes over medium heat allows them to cook through without burning the outside.
- Customize the Toppings. While maple syrup is a classic, you can switch it up with caramel sauce or even a cinnamon glaze for extra indulgence.
Variations
If you love the idea of Apple Pie Pancakes and want to get creative, here are a few delicious variations to try:
- Apple Pecan- Add chopped pecans to the batter for a crunchy twist.
- Caramel Apple - Drizzle the pancakes with warm caramel sauce instead of maple syrup.
- Apple Cinnamon Roll- Create a swirl of cinnamon sugar in the batter for a cinnamon roll-inspired version.
- Gluten-Free Option - Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
What To Eat With Apple Pie Pancakes
Apple Pie Pancakes are delicious on their own, but you can elevate your breakfast with these delicious sides and toppings:
- Whipped Cream – A dollop of whipped cream adds a light and airy touch.
- Bacon or Sausage – The savory flavors of bacon or sausage pair wonderfully with the sweetness of the pancakes.
- Fresh Fruit – Serve the pancakes with a side of fresh fruit like berries or bananas to balance the richness.
- Yogurt – Add a side of creamy Greek yogurt for extra protein.
How Long Do They Last?
Apple Pie Pancakes are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or on a skillet to bring them back to life.
Can You Freeze Them?
Yes, these pancakes freeze well! Place the cooked pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a resealable freezer bag.
They’ll keep in the freezer for up to 2 months. To reheat, simply pop them in the toaster or microwave.
More Of Our Best Breakfast Recipes
- Breakfast Quiche
- Low Carb Blueberry Muffins
- Ham and Cheese Frittata
- Protein Pancakes
- Keto Scones
- Swedish Pancakes
Apple Pie Pancakes | Pancakes With Apple Pie Filling
Ingredients
For The Pancakes
- ▢ 1 1/2 cups All Purpose Flour
- ▢ 1 tbsp Baking Powder
- ▢ 1 1/4 cups Milk
- ▢ 1 Egg
- ▢ 2 tbsp Unsalted Butter , melted
- ▢ 1 tsp Ground Cinnamon
- ▢ 1 tsp Vanilla Extract
Apple Topping
- ▢ 2 Apples , peeled, cored, and chopped
- ▢ 2 tbsp Unsalted Butter
- ▢ 1/4 cup Brown Sugar
- ▢ 1/2 tsp Ground Cinnamon
- ▢ 1/2 tsp Vanilla Extract
Instructions
- Prepare the Apple Filling. Start by peeling and chopping your apples into small, bite-sized pieces. In a skillet, melt butter over medium heat. Add the chopped apples, cinnamon, and brown sugar. Cook until the apples are soft and caramelized—about 5-7 minutes. Set the apple mixture aside.
- Make the Pancake Batter. In a large mixing bowl, whisk together the flour, baking powder, sugar, and cinnamon. In another bowl, combine the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this will make your pancakes tough.
- Fold in the Apple Mixture. Gently fold half of the cooked apples into the pancake batter, reserving the other half for topping.
- Cook the Pancakes. Heat a non-stick skillet or griddle over medium heat and grease lightly with butter. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve. Stack your pancakes high and top with the reserved apple mixture. Drizzle with maple syrup or caramel sauce for extra indulgence. Add whipped cream, a sprinkle of cinnamon, or even a dusting of powdered sugar if desired.
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Apple Pie Pancakes | Pancakes With Apple Pie Filling
Ingredients
For The Pancakes
- 1 1/2 cups All Purpose Flour
- 1 tbsp Baking Powder
- 1 1/4 cups Milk
- 1 Egg
- 2 tbsp Unsalted Butter melted
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
Apple Topping
- 2 Apples peeled, cored, and chopped
- 2 tbsp Unsalted Butter
- 1/4 cup Brown Sugar
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Vanilla Extract
Instructions
- Prepare the Apple Filling. Start by peeling and chopping your apples into small, bite-sized pieces. In a skillet, melt butter over medium heat. Add the chopped apples, cinnamon, and brown sugar. Cook until the apples are soft and caramelized—about 5-7 minutes. Set the apple mixture aside.
- Make the Pancake Batter. In a large mixing bowl, whisk together the flour, baking powder, sugar, and cinnamon. In another bowl, combine the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this will make your pancakes tough.
- Fold in the Apple Mixture. Gently fold half of the cooked apples into the pancake batter, reserving the other half for topping.
- Cook the Pancakes. Heat a non-stick skillet or griddle over medium heat and grease lightly with butter. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve. Stack your pancakes high and top with the reserved apple mixture. Drizzle with maple syrup or caramel sauce for extra indulgence. Add whipped cream, a sprinkle of cinnamon, or even a dusting of powdered sugar if desired.
Apple Pie Pancakes | Pancakes With Apple Pie Filling https://twosleevers.com/apple-pie-pancakes/
If you’re craving a hearty, comforting soup with bold flavors, you’re in for a treat! This Instant Pot Shrimp and Corn Soup is a quick and easy recipe that combines tender shrimp, sweet corn, and a creamy broth to create a satisfying meal. With the magic of the Instant Pot, you can have this soup ready in no time, perfect for weeknight dinners or meal prep.
Why You’ll Love This Spectacular Soup
- Quick & Easy . Ready in under 30 minutes thanks to the Instant Pot.
- One-Pot Meal . Minimal cleanup because everything cooks in the Instant Pot.
- Flavorful . The combination of sweet corn, juicy shrimp, and a rich broth makes every bite delicious.
- Healthy . Packed with protein from shrimp and fiber from the corn, making it a nutritious option.
- Comforting . Creamy, warm, and perfect for cozying up on cooler days.
This Shrimp and Corn Soup delivers big on flavor while keeping things simple. The best part? It’s an all-in-one meal that doesn’t require you to stand over the stove for hours. With the Instant Pot doing all the heavy lifting, you can relax and enjoy!
What Does Shrimp And Corn Soup Taste Like?
Shrimp and corn soup has a rich, creamy, and slightly sweet flavor profile. The sweetness of the corn pairs beautifully with the briny, delicate taste of the shrimp, creating a balanced and comforting dish.
The broth, made with cream, adds a luscious, velvety texture, while garlic, onions, and herbs like thyme or parsley enhance the savory depth.
Is Shrimp And Corn Soup Healthy?
Absolutely! This Instant Pot Shrimp and Corn Soup is not only delicious but also nutritious. Shrimp is a great source of lean protein, omega-3 fatty acids, and essential vitamins and minerals. Corn adds fiber and a touch of natural sweetness to balance the savory flavors.
You can keep this soup on the lighter side by using low-fat milk or a dairy-free alternative if preferred.
Ingredients You’ll Need
- Shrimp - Peeled and deveined. Fresh or frozen shrimp works great, just be sure to thaw them first if using frozen.
- Corn - Fresh, canned, or frozen corn kernels add natural sweetness.
- Carrots - Diced for a pop of color and sweetness.
- Onion & Garlic - Aromatics that build the flavor base.
- Potatoes - Russet or Yukon Gold potatoes add creaminess and thickness to the soup.
- Chicken or Vegetable Broth - The base of the soup, providing depth of flavor.
- Heavy Cream or Half-and-Half - For a rich and creamy texture.
- Butter - Adds a touch of richness to the soup.
- Paprika & Thyme - Adds warmth and earthiness.
- Salt & Pepper - For seasoning.
How To Make Shrimp And Corn Soup
- Sauté Aromatics . Set your Instant Pot to the “Sauté” function. Add butter and let it melt. Sauté the onions and garlic until soft and fragrant, about 2-3 minutes.
- Add Ingredients . Add in your corn, potatoes, paprika, thyme, salt, and pepper. Stir everything together to coat the veggies in the seasonings. Pour in the broth and give it a good stir.
- Pressure Cook . Cancel the “Sauté” function and secure the Instant Pot lid. Set it to “Pressure Cook” (or Manual) on high for 8 minutes. Once the cooking time is complete, do a quick release to let out the steam.
- Add Shrimp & Cream . Open the lid and stir in the shrimp and heavy cream (or half-and-half). Set the Instant Pot back to “Sauté” and cook for another 5 minutes, or until the shrimp are fully cooked and pink.
- Serve . Ladle the creamy shrimp and corn soup into bowls and garnish with fresh parsley or green onions for a pop of color and added flavor. Enjoy with a side of crusty bread or a fresh salad.
Tips And Tricks
Here are a few tips to ensure your Instant Pot Shrimp and Corn Soup turns out perfect every time:
- Use Fresh or Frozen Shrimp . Either works well, but make sure to thaw frozen shrimp completely before adding them to the soup.
- Sauté First . Sautéing the onions and garlic in butter builds a deep, flavorful base for the soup.
- Don’t Overcook the Shrimp . Shrimp cook quickly, so keep an eye on them to avoid overcooking. They should be pink and opaque when done.
- Thicken the Soup . If you prefer a thicker soup, you can mash some of the potatoes after the pressure cooking step to give the soup a creamier texture.
Variations
Looking to mix things up? Try these variations for your Shrimp and Corn Soup:
- Spicy- Add a pinch of cayenne pepper or diced jalapeños to the soup for a spicy kick.
- Lighter Version - Substitute the heavy cream with coconut milk or almond milk for a dairy-free, lighter option.
- Add Bacon - Stir in some crispy bacon pieces at the end for a smoky, savory twist.
- Cajun Style - Add a teaspoon of Cajun seasoning for a zesty, Southern-inspired flavor.
What To Eat With Shrimp And Corn Soup
This Instant Pot Shrimp and Corn Soup is hearty on its own, but if you’re looking to round out the meal, here are a few serving ideas:
- Bread - Perfect for dipping and soaking up the creamy broth.
- Salad - A light mixed green or Caesar salad complements the richness of the soup.
- Vegetables - Serve with a side of grilled veggies for a balanced and healthy meal.
- Rice or Quinoa - Add a scoop of cooked rice or quinoa for extra texture and to make the soup more filling.
How Long Does It Last?
This soup stores well in the refrigerator for up to 3 days. Make sure to store it in an airtight container. When reheating, warm it gently on the stovetop or in the microwave to prevent overcooking the shrimp.
Can You Freeze It?
While the soup can be frozen, the texture of the cream may change slightly upon thawing. If you plan to freeze it, I recommend omitting the cream and adding it after you reheat the soup for the best results.
To freeze, let the soup cool completely and store it in freezer-safe containers. It can be frozen for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop.
More Simple Shrimp Recipes
- Keto Shrimp Scampi
- Shrimp Risotto
- Shrimp Tempura
- Bang Bang Shrimp
- Shrimp Fajitas
- Salt And Pepper Shrimp
- Air Fryer Coconut Shrimp
Shrimp And Corn Soup Recipe | Instant Pot Shrimp And Corn Soup
Ingredients
- ▢ 1 pound Shrimp , peeled and deveined
- ▢ 2 cups Corn Kernels
- ▢ 2 Carrots , diced
- ▢ 1 Onion , diced
- ▢ 3 cloves Garlic , minced
- ▢ 2 Potatoes , diced
- ▢ 4 cups Chicken Broth
- ▢ 1 cup Heavy Cream
- ▢ 2 tbsp Butter
- ▢ 1 tsp Paprika
- ▢ 1/2 tsp Dried Thyme
- ▢ Kosher Salt , to taste
- ▢ Ground Black Pepper , to taste
Instructions
- Sauté Aromatics . Set your Instant Pot to the “Sauté” function. Add butter and let it melt. Sauté the onions and garlic until soft and fragrant, about 2-3 minutes.
- Add Ingredients . Add in your corn, potatoes, paprika, thyme, salt, and pepper. Stir everything together to coat the veggies in the seasonings. Pour in the broth and give it a good stir.
- Pressure Cook . Cancel the “Sauté” function and secure the Instant Pot lid. Set it to “Pressure Cook” (or Manual) on high for 8 minutes. Once the cooking time is complete, do a quick release to let out the steam.
- Add Shrimp & Cream . Open the lid and stir in the shrimp and heavy cream (or half-and-half). Set the Instant Pot back to “Sauté” and cook for another 5 minutes, or until the shrimp are fully cooked and pink.
- Serve . Ladle the creamy shrimp and corn soup into bowls and garnish with fresh parsley or green onions for a pop of color and added flavor. Enjoy with a side of crusty bread or a fresh salad.
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Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
