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Tall stack of apple ring pancakes coated in cinnamon sugar with red apple slices peeking out and caramel sauce dripping onto a white plate, red apples behind

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.