Cinnamon Apple Flambé Pancakes

with Spiced Rum Caramelized Apples & a Warm Buttery Sauce

These pancakes bring the cozy flavors of fall to your plate—with a fiery twist. Made using our Cinnamon Apple Heavenly Waffles mix and Topo Chico for an ultra-light, protein-packed base, this recipe gets topped with a warm apple flambé sauce featuring Bacardi Spiced Rum, butter, and brown sugar. It’s indulgent, aromatic, and dramatic enough for your next brunch spread or dessert-for-dinner night.

Ingredients

For the Pancakes:

1 cup Heavenly Waffles Cinnamon Apple mix
1 egg
1 tbsp avocado or coconut oil
1 cup Topo Chico (or other sparkling water)

For the Flambéed Apple Topping:

2 medium apples, peeled and thinly sliced (Honey crisp or Gala work great)
2 tbsp butter
2 tbsp brown sugar
1 tsp cinnamon
Pinch of salt
¼ tsp vanilla extract
2–3 tbsp Bacardi Spiced Rum

Instructions

1. Make the Pancake Batter
In a medium bowl, whisk together Heavenly Waffles Cinnamon Apple mix, egg, and oil. Slowly stir in Topo Chico until just combined. Let rest for 1–2 minutes to allow bubbles to settle and activate.

2. Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease. Pour batter into small pancakes (about ¼ cup each) and cook 2–3 minutes per side until golden and cooked through. Keep warm while preparing the topping.

3. Make the Apple Flambé Topping
In a sauté pan over medium heat, melt the butter. Add sliced apples and cook for 3–4 minutes until slightly softened. Stir in brown sugar, cinnamon, vanilla, and a pinch of salt. Cook until bubbly and apples are tender—about 3 more minutes.

4. Flambé the Apples
Carefully add the Bacardi Spiced Rum to the pan. (Tip: Tilt the pan slightly away from you and light the alcohol using a long lighter or match—OR let it cook off slowly without lighting for a safer method.) Let the flames burn off or simmer until the alcohol evaporates and sauce thickens slightly.

5. Serve & Enjoy
Stack your pancakes high and spoon the warm rum-spiced apples generously over the top. Drizzle with the remaining sauce from the pan. Optional: top with a dollop of whipped cream or a scoop of vanilla ice cream for dessert-style decadence.