You can make deluxe weekend brunch pancakes with only a few ingredients. A reasonably stocked kitchen cupboard likely contains the ingredients for the pancakes. A little planning and a few convenience items will have your weekend brunch guests feeling pampered.

With a hot cup of coffee, pancakes like this almost seem like dessert. That’s the idea for decadent, deluxe weekend brunch pancakes, isn’t it?

Apple cinnamon and chocolate cherry are two flavors that please the taste buds of people of all ages. Honestly, have you met anyone who’s not thrilled with the idea of chocolate? Apple pie?

The trick to this brunch dish, is prepared pie filling. Of course, you can make pie filling from scratch. If you have fresh fruit on hand, I highly recommend making your own topping. You could even make the topping ahead of time by a couple of days. That way, you can spend more time visiting with your guests over coffee.

And there’s nothing better than visiting over coffee. That’s what brunch is all about.  Go ahead, invite some friends over. If you don’t have friends close enough to come for brunch, call the neighbors and have them over.

For the sake of #TimeSaving and #ConvenienceCooking, I used canned, prepared pie fillings for my weekend brunch pancakes. There are a few brands out there that rival mom’s pie filling. Doesn’t that apple cinnamon topped pancake look wonderful? Adding the maple syrup just sends this breakfast into overdrive!

[bctt tweet=”Chocolate Cherry Pancakes make a deluxe weekend brunch. Learn how to make them yourself.” username=”ApronFreeCook”]

Deluxe Weekend Brunch Pancakes Recipe

Ingredients:

• 2 Eggs
• 2 c Flour
• 2 c Milk
• 1 tsp Salt
• 15 oz Apple Pie Filling
• 15 oz Cherry Pie Filling

Or from scratch:

Apple Topping

• 1 Apple
• 1 TB Butter
• 1 TB Brown Sugar
• 1 tsp Cinnamon

Cherry Topping

• 1 c Cherries
• 1 TB Butter
• 1 TB Sugar

Recipe Directions:

1. Heat skillet over medium setting.
2. Beat eggs and milk, add flour and salt. Stir until smooth.
3. Lightly grease hot skillet.
4. Pour 1/2 cup pancake batter into skillet.
5. Cook until bubbles form and pop. The surface should be freckled with bubbles. About  minutes.
6. Turn and cook about 3 more minutes. Pancake is done when golden on both sides.
7. In a small saucepan, combine ingredients for your topping choice. Cook on medium heat until bubbly and fruit is softened. About 10 minutes.
8. Serve pancakes with topping layered between cakes.

Approximate Nutritional Information:

Servings Per Recipe: 10, Amount Per Serving: Calories: 100, Fat: 3g, Cholesterol: 21g, Sodium: 157mg, Carbs: 11g, Protein: 2g

Make It a Meal:

Serve these loaded up pancakes with your favorite breakfast meat: ham, bacon, sausage. Add a cup of fruit or cottage cheese. Of course, a full brunch can be easily achieved by adding some eggs and hash browns.

Variations:

Add some chocolate syrup and whipped cream to the cherry topped pancakes for a really decadent treat. Canned pie fillings come in all flavors. Use any of those flavors as a pancake topping. Sprinkle some toasted nuts or coconut flakes over your cakes. Let your imagination rule!

If you have a favorite brand of boxed pancake mix, feel free to use that for your pancakes. My sister has a box on the shelf at all times. She probably makes pancakes three times a week and the convenience of having the mix ready to “just add water” is priceless.

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