This recipe for apple ring pancakes is delicious, quick, and easy and makes light and fluffy pancakes with an apple center. The perfect meal for breakfast, brunch, or even dinner!
Breakfast for dinner is comfort food, don’t you think? I do.
This particular recipe includes fruit, making it a wee bit healthier than plain old pancakes.
That might be wishful thinking.
I like to serve these pancakes with an omelet or sausage patties and a dish of fried apples.
They are delicious, and pairing them with protein and cooked apples makes a perfect dinner.
This recipe is very easy to make gluten-free by substituting Pamela’s Gluten-Free Baking and Pancake Mix for the regular pancake mix or even Bisquick. We love Pamela’s and have used it for years!
How to Make Apple Ring Pancakes
- Prepare the apples. Peel and core the apples and cut them into 1/2″ slices.
- Prepare the batter. Pour 3/4 cup of water and 1 teaspoon of vanilla into a medium mixing bowl. Add 1 cup of pancake mix and whisk until smooth. I like my pancakes to be a little more flat than thick, so I use more water. If you prefer thicker pancakes, you should use less water.
- Cook the pancakes. Heat 1 tablespoon of butter in a large skillet or griddle. When it is hot, place one apple slice topped with approximately 1/4 cup of pancake batter on the pan (just enough batter to completely cover the apple slice). Repeat until the skillet is full.
- Flip the pancakes. When bubbles start to form and the edges are browning, flip the pancakes. Sprinkle with cinnamon and cook another minute or two, to finish browning the bottom.
- Serve. Serve the pancakes with more butter and syrup.
It is important to keep the pan well oiled with butter, so if it starts to look dry or your pancakes stick, add more butter and allow it to melt before cooking more pancakes.
I like to serve these pancakes with the following protein dishes:
- Sausage Broccoli Mushroom Omelet Roll
- Spicy Oven Baked Omelet
- Cheese & Green Chile Frittata
- Zucchini Sausage Egg Muffins
| Cook Time | 20 minutes |
| Servings |
people
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- 2-3 apples
- 2-3 tablespoons butter divided
- 3/4 cup water
- 1 teaspoon vanilla extract
- 1 cup pancake mix
- Cinnamon or pumpkin pie spice
Ingredients
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- Peel and core the apples. Slice into 1/2" rounds.
- Pour water into a mixing bowl. Add vanilla and pancake mix; whisk until smooth.
- Heat 1 tablespoon of butter in a large skillet over medium heat. Place one apple slice in the butter and pour about 1/4 cup of pancake mix over top, until it just covers the apple slice. Cook pancake until bubbles begin to form and edges dry out. Flip. Sprinkle with cinnamon and cook another minute or two.
- When pan begins to dry, add remaining butter and melt in the skillet.
This recipe is very easy to make gluten-free by substituting Pamela's Gluten-Free Baking and Pancake Mix for the regular pancake mix or even Bisquick. We love Pamela's and have used it for years!
© 2012 – 2020, Tara Ziegmont. All rights reserved.
Sara says
Cinnamon & apples! My favorite combination! Thanks for this lovely recipe! 🙂
Feels Like Home Blog┞¢ says
Get ready! Next week, I’ll post cinnamon fried apples. 🙂
SarahB says
Have you tried freezing or refrigerating these? I wonder how well they’d keep. I’d love to do a batch or two to have for my kiddos’ breakfasts.
Feels Like Home Blog┞¢ says
We do freeze our pancakes to reheat later. Just lay them in a single layer on a sheet of waxed paper on top of a cookie sheet. When they’re frozen solid, you can stack and put them in a zip top bag. Reheat for about 30 seconds in the microwave. 🙂
Rona says
All I need is coffee, syrup and butter.
Brandi says
Oh these sounds AMAZING! I am going to have to try these soon!
krystle says
These sound great! I love to add fruit to stuff since my kids barely eat any veggies anymore. Fruits the next best thing I think! Btw, I liked you on FB as my page and as myself 🙂