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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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: apple ring pancakes, pancakes
Servings: 8 pancakes


  • 2 large apples, cored and thinly sliced
  • 1 tsp lemon juice
  • 1 tsp cinnamon
  • 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


  • 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.


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.