Apple Ring Pancakes (Cinnamon Sugar, Caramel)

Imagine a pancake and an apple fritter meeting in the same skillet. These apple ring pancakes start with thick slices of fresh apple, cored into rings, dipped in a cinnamon pancake batter and cooked in butter until golden and fluffy. While they are still warm, each ring gets a roll in cinnamon sugar, and the whole stack gets a drizzle of caramel sauce.

The result is the ultimate fall breakfast: a crisp, sugary outside, a soft pancake layer, and a warm, tender apple slice in the center of every bite. They take about 35 minutes from start to finish, use pantry staples, and look far more impressive on the plate than the effort they require.

Ingredients

For the apple rings

• 3 large firm apples, such as Honeycrisp, Gala or Granny Smith – firm apples soften in the pan without falling apart.
• 2 tbsp butter, plus more as needed, for the skillet.

For the pancake batter

• 1 cup (125 g) all-purpose flour.
• 1 tbsp sugar, 2 tsp baking powder, 1/2 tsp ground cinnamon and 1/4 tsp salt.
• 1 large egg.
• 3/4 cup (180 ml) milk – a little less than for regular pancakes, so the batter is thick enough to cling to the apple.
• 2 tbsp melted butter and 1 tsp vanilla extract.

For the topping

• 1/4 cup (50 g) granulated sugar mixed with 1 1/2 tsp ground cinnamon.
• 1/3 cup (80 ml) caramel sauce, store-bought or homemade, warmed.

How to Make It

1. Slice the apples – 5 minutes

Wash the apples and leave the skin on. Cut each apple crosswise into slices about 1/4 inch (6 mm) thick, then remove the core from each slice with an apple corer or a small round cutter. You should get about 4 good rings per apple; snack on the ends. Pat the rings dry with a paper towel. Dry rings hold the batter much better than wet ones.

2. Make the batter – 5 minutes

In a bowl, whisk the flour, sugar, baking powder, cinnamon and salt. In a second bowl or a measuring cup, whisk the egg, milk, melted butter and vanilla, then pour it into the dry ingredients and stir just until combined. The batter should be thick and slightly lumpy, like a thick pancake batter that coats a spoon. If it is too thick to dip, add milk 1 tablespoon at a time.

3. Mix the cinnamon sugar – 1 minute

Stir the sugar and cinnamon together on a shallow plate and set it next to the stove.

4. Dip and cook – medium-low, 4 to 5 minutes per batch

Melt about 1/2 tablespoon of butter in the skillet over medium-low heat. Using a fork, dip each apple ring in the batter, let the excess drip off for a second, and lay it in the pan. Cook 3 or 4 rings at a time for 2 to 3 minutes, until bubbles form on the top and the bottom is golden, then flip and cook 2 minutes more. The pancake coating should be golden brown on both sides and cooked through at the edges; the apple inside will be tender but still hold its shape.

5. Roll in cinnamon sugar

Move each cooked ring straight from the pan to the cinnamon sugar and turn it to coat both sides. The sugar sticks best while the rings are hot and buttery, so do this right away. Add a little more butter to the skillet before each new batch.

6. Stack and serve

Stack the rings on plates and drizzle with warm caramel sauce. Serve right away.

Apple Ring Pancakes vs. Apple Fritters

The two look alike, but they are made very differently. Apple fritters are usually deep-fried, with chopped apple folded into a sweet dough or batter. Apple ring pancakes keep the apple whole: each slice is coated in a thin layer of ordinary pancake batter and cooked in a skillet with a little butter, like any pancake. That means no pot of hot oil, less mess, and a lighter result where the apple stays the star. The cinnamon sugar coating gives them the sweet, crunchy finish of a fritter or a cinnamon-sugar donut, without the deep fryer.

Tips for Perfect Apple Ring Pancakes

• Keep the slices even. Rings thinner than 1/4 inch break when you dip them; thicker ones stay crunchy in the middle.
• Cook low and slow. Medium-low heat lets the batter cook through and the apple soften before the outside gets too dark. If the butter starts to smoke, lower the heat.
• Prepare the apples last. Cut apples turn brown when exposed to air. University of Nebraska–Lincoln Extension suggests cutting fruit as close to serving time as possible or coating it with an acidic juice such as lemon juice. A quick toss in lemon juice works here; just pat the rings dry before dipping.
• Keep batches warm. Hold cooked rings on a rack in a 200°F (95°C) oven while you finish the rest, then roll them all in cinnamon sugar just before serving.

Ways to Serve Them

Caramel and cinnamon sugar are the classic combination, but these rings work with almost any pancake topping. Try maple syrup and a dusting of powdered sugar for a lighter version, a spoonful of Greek yogurt or whipped cream with chopped pecans, or a scoop of vanilla ice cream for dessert. For a brunch spread, serve them next to scrambled eggs and crispy bacon.

Storage

Apple ring pancakes are best right after cooking, while the outside is crisp. Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat them in a dry skillet over medium-low heat or in the air fryer at 350°F (175°C) for 3 to 4 minutes, then roll them in fresh cinnamon sugar if needed.

If you love fall apple treats, try the apple puff pastry rings, the flourless oatmeal apple cake or the caramel apple crumble buns. For an easy bake, the air fryer apple cake is ready in no time. Find more ideas among our breakfast recipes.

Apple Ring Pancakes

Thick apple rings dipped in a cinnamon pancake batter, cooked in butter until golden, rolled in cinnamon sugar and drizzled with caramel.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

For the apple rings

• 3 large firm apples such as Honeycrisp, Gala or Granny Smith
• 2 tbsp butter plus more for the skillet

For the pancake batter

• 1 cup all-purpose flour 125 g
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg
• 3/4 cup milk 180 ml
• 2 tbsp melted butter
• 1 tsp vanilla extract

For the topping

• 1/4 cup granulated sugar 50 g
• 1 1/2 tsp ground cinnamon
• 1/3 cup caramel sauce 80 ml, warmed

Method

 

1. Slice the unpeeled apples crosswise 1/4 inch (6 mm) thick and core each slice. Pat dry.
2. Whisk the flour, sugar, baking powder, cinnamon and salt. Whisk the egg, milk, melted butter and vanilla, add to the dry ingredients and stir just until combined. The batter should be thick.
3. Mix the sugar and cinnamon on a shallow plate.
4. Melt 1/2 tbsp butter in a nonstick skillet over medium-low heat. Dip the apple rings in the batter and cook 3 or 4 at a time for 2 to 3 minutes, until golden underneath, then flip and cook 2 minutes more.
5. Roll each hot ring in cinnamon sugar. Add butter to the pan before each batch.
6. Stack the rings and drizzle with warm caramel sauce. Serve right away.

Notes

Apples: firm varieties keep their shape; toss the rings in lemon juice if cutting ahead, then pat dry.

Keep warm: hold cooked rings on a rack in a 200°F (95°C) oven.

Toppings: maple syrup, powdered sugar, Greek yogurt, whipped cream with pecans or vanilla ice cream.

Storage: refrigerate up to 2 days; reheat in a dry skillet or air fryer at 350°F for 3 to 4 minutes.

Nutrition is an estimate based on standard ingredient values, not a laboratory analysis.