Apple Ring Pancakes

From Little Bites, available here

Fall is my favorite time of year. It's the best time for apples and pumpkin, which are two of my favorite things. This recipe makes the most of all of those delicious apples and makes a nutritious breakfast (or breakfast for dinner). Pancakes are one of the very few things my kids agree to eat anytime, and these are quick and easy. You can make the whole batch and freeze the leftovers to rewarm for an even quicker meal later on. Remember to freeze the pancakes on a cookie sheet in a single layer for about an hour, then place them in a ziplock bag. This will prevent them from sticking together.


  • 1 cup unbleached all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 tablespoon pure cane sugar
  • 1 teaspoon ground cinnamon
  • 1 egg, lightly beaten
  • 1 ½ cups buttermilk
  • 3 tablespoons unsalted butter or coconut oil, melted (plus more for the griddle)
  • 1 teaspoon vanilla extract
  • Apples, amount needed depends on the size of the apple, cored and sliced horizontally

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Step 1

Preheat a griddle over medium heat. Brush the griddle with butter or oil. If you are making pancakes for a crowd, put a baking sheet into the oven and preheat to 200 degrees.

Step 2

Stir together the flour, baking powder, baking soda, salt, sugar, and cinnamon in a medium bowl.

Step 3

Add the egg, buttermilk, melted butter or oil, and vanilla. Whisk. The batter should have small to medium lumps.

Step 4

Dip each apple ring into pancake batter, turning to coat evenly. Let the excess batter drip into the bowl.

Step 5

Place the battered rings onto the griddle. I was able to fit four at a time in my pan. Cook the pancakes for roughly 3 minutes per side, until golden brown. If you’re cooking for a crowd, keep cooking and placing finished pancakes into the oven to keep warm until the batter is gone. If you’re cooking pancakes to use later, cool the pancakes on a wire rack and then freeze as instructed above.

Step 6