These apple ring pancakes came about because of a sudden urge.

You know when you just think of something, and you’re like, I have to get that inside of me?

That was me remembering this bomb that I had a couple of times as a little kid. Or maybe it was once. I don’t even know who made it, all I know was that it was good.

And it really does sound like a good idea. Sweet, soft apple in an airy pancake batter. Yum. 

This strong vision of this delicious destination lead me to create a recipe for airy apple ring pancakes that you will get sudden urges to make. They really do hit the spot.

How to Make the Apple Ring Pancakes

These are not very hard to make. They make a lovely slow brekkie, or an easy teatime treat.

Start off by slicing three apples thinly across the core. Next, cook the apples to soften them. Boil the apple slices in a covered pot with water and cinnamon until soft.

Whilst that’s boiling away, do some whisking. Whisk together the eggs, milk, and vanilla essence. Next, whisk in the self-raising flour vigorously until combined, then whisk in the sugar, salt, and melted butter.

Heat a large non-stick pan over medium heat and grease with a little butter or sunflower oil. 

Dip the apple rings into the batter, then place them into the pan. Don’t coat them too thinly, or you won’t get a nice thick fluffy pancake layer.

You’ll know the pancakes are ready to flip when a whole lot of bubbles form on top. Cook them for a couple of minutes on each side, until golden brown. 

Serving

These apple ring pancakes are best served hot and straight-from-the pan.

They go very well with almond syrup, but if you haven’t got anything like that then normal syrup and honey are great. Cinnamon sugar and lemon juice is also a lovely combo to try out.

Print Recipe

Apple Ring Pancakes

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Breakfast or Teatime

Serves: 20 pancakes

Prep Time: 20 minutes – Cooking Time: 15 minutes – Total Time: 35 minutes

Soft spiced apple coated by a fluffy pancake. Go-back-for-more worthy.

Ingredients

• 3 apples, peeled and cored
• ¼ tsp cinnamon
• 1 cup hot water
• 2 eggs
• ¼ cup milk
• 1 tsp vanilla essence
• 1¼ cups self-raising flour
• 1T sugar
• ¼ tsp salt
• 1T butter, melted
• sunflower oil or butter for frying

Instructions

1

Slice the apples thinly across the core, about 0.5cm thick. Boil the apple slices in a covered pot with the water and cinnamon for about 15 minutes, or until soft. Drain the water.

2

In the meantime, separate the eggs then whisk together the egg yolks, milk, and vanilla essence. Whisk in the self-raising flour vigorously until combined, then whisk in the sugar, salt, and melted butter.

3

Beat the egg whites till fluffy, then fold into the batter.

4

Heat a large non-stick pan over medium heat and grease with a little butter or sunflower oil.

5

Dip the apple rings into the batter, then place them into the pan. You’ll know they’re ready to flip when a whole lot of bubbles form. Cook them for a couple of minutes on each side, until golden brown.

Notes

These apple ring pancakes are best served hot and straight-from-the pan. They go very well with almond syrup, but if you haven’t got anything like that then normal syrup and honey are also great. Cinnamon sugar and lemon juice is also a lovely combo to try out.

You’re spoilt for choice when it comes to pancake recipes on this food blog. I might have a teeny bit of an obsession. Make sure you also try out these crepes, these buttermilk pancakes, and these mulberry pancakes.