These apple ring pancakes are half pancake, half donut. Fresh apple rings coated with pancake batter, cooked in a hot skillet, then dipped into cinnamon sugar. Served with maple syrup, these apple rings are a fall must-have.
Ingredients
- white sugar: 0.5 cup
- ground cinnamon: 2 Tbsp
- butter: 1 Tbsp (divided)
- apples, cored and sliced into 1/4-inch thick rings: 2 piece
- prepared pancake batter from pancake mix : 1 cup
- maple syrup: (for serving, optional)
Metric Conversion
Stages of cooking
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Combine sugar and cinnamon in a small bowl and set aside.
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Working in batches, heat some of the butter in a nonstick skillet over medium-high until the butter is sizzling. Use a fork to dip an apple ring into pancake batter so it’s fully covered on both sides. Gently tap off any excess batter, then transfer apple to the hot skillet. Cook, undisturbed, until bubbles begin forming around the foot of the “pancake”, and it’s golden brown on the bottom, about 2 minutes. Flip and continue cooking until browned on the other side, about 1 more minute.
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Transfer cooked pancake ring to the bowl with cinnamon sugar and flip to cover both sides. Transfer to a plate and repeat with remaining apple rings and butter.
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Serve apple pancake rings with maple syrup for dipping or drizzling.
