Apple Ring Pancakes
This recipe is perfect for a busy morning! Make a big batch of these apple ring pancakes this weekend and freeze some for later.
Servings: 8 pancakes
Ingredients
- 2 large apples, cored and thinly sliced
- 1 tsp lemon juice
- 1 tsp cinnamon
- 7½ tsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 cup flour
- ¼ tsp salt
- 1 egg
- 2 tbsp butter, melted
- 1 tsp vanilla
- 1 cup buttermilk
- ½ tsp lemon zest
Instructions
- Core and thinly slice apples cross-wise into 10 pieces.
- In a medium bowl, toss the apple slices and lemon juice, then sprinkle the fruit with 3 teaspoons sugar and ½ teaspoon cinnamon.
- In a medium bowl, whisk together the remaining sugar and cinnamon with the baking powder, baking soda, flour, and salt.
- In another bowl, whisk together the remaining ingredients. Add the flour mixture and whisk into a slightly lumpy batter.
- In a large skillet over medium heat, melt ½ teaspoon butter.
- Spoon batter over and apple slice, letting the excess fall back into the bowl (this coating method will keep the slices from breaking).
- Place the pancake in the pan, then repeat with two more apple slices.
- Cook the pancakes until golden brown on each side, about 5 minutes per side. Cook the remaining apple slices, adding butter to the pan as needed.
- Serve immediately or store in the freezer for another time.
Notes
Store in an airtight container in the fridge for up to 5 days.
To freeze, allow to cool completely. Flash-freeze on a sheet pan, then store in a freezer-safe bag.
Reheat in the microwave in 30-second increments until heated through.