Whenever I don’t feel like cooking, I turn to breakfast for dinner. Seriously — it’s so easy to whip up and the payoff is huge. Happy, smiling, cheery kids? That’s the best.
But, if you ask my husband, I have a bad habit of misjudging how much food is necessary to feed the family breakfast for dinner. I may or may not have a slight reputation of cooking breakfast portions for dinner — which is a huge no-no for brinners. At least for our brinners, that is. It needs to be more substantial than your typical morning breakfast. That’s why it’s essential to make brinners a spread of food — enough to fill bellies and satisfy everyone.
Don’t worry, I am learning — one great trick is to take something breakfast-y and make it even more special (read: more filling) like with these Cinnamon Pancakes with Warm Buttery Apple Topping. It’s amazing how adding apples to the mix can make these fluffy, cinnamon-scented pancakes go from breakfast yummy to dinner filling. Serve them with your favorite breakfast (er … brinner) meats, eggs and perhaps even fruit cup. Want to make it even better? Whip up something eggy and meaty (stay tuned for a delicious idea for that one!) all in one. That makes it extra awesome.
Another awesome thing about brinner? It’s totally acceptable to wear your PJs to the table. I might even go so far as to encourage it, since I really love tossing on warm, fuzzy PJs as soon as the sun goes down in wintertime.
Hmm. Was that over-sharing? I hope not.
Cinnamon Pancakes with Warm Buttery Apple Topping
- 2 cups Bisquick Heart Smart mix
- 1 1/4 cups milk
- 1 large egg
- 1 tablespoons sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 granny smith apples cored and thinly sliced
- 1 tablespoon sugar
- 1 tablespoon butter
- Heat a nonstick skillet over just below medium heat on the stove. While the skillet is heating up, combine the pancake ingredients in a large bowl and stir well until most of the lumps are gone.
- Drop the pancake batter onto the skillet in 1/4 cup blobs, leaving space for spreading between each one. Cook for 3-4 minutes per side, until lightly browned, flipping once. Continue until all of the pancakes have been cooked.
- Meanwhile, combine the apples and sugar in a small bowl, stirring until well combined. Melt the butter in a 10-inch nonstick skillet and add the apple mixture. Stir gently to coat the apples with butter. Then cover the skillet and cook for 5-7 minutes, stirring once or twice, until the apples are softened.
- To serve, arrange pancakes on plates and top with the apples. Serve with maple syrup, if desired.
Want to throw your own Backwards Day Brinner Bash? Head over to bisquick.com for more breakfast as dinner recipes and backwards day ideas!
Be sure to also check out these delicious brinner recipes:
Disclosure: I received compensation from Bisquick for recipe development purposes. All opinions are my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. Her latest cookbook is The Super Easy 5-Ingredient Cookbook, published by Rockridge Press, which focuses on quick, easy, from-scratch cooking for busy people. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.