Apple pancake rings.

Apple pancakes. Slices of apple, covered in pancake batter - delicious with a little syrup!

Apple pancake rings.

Delicious sliced apple rings covered in pancake batter, and fried to a delicious golden brown. Add some cinnamon and maple syrup. A delicious breakfast, after school snack. My kids loved these as breakfast for dinner!

5 from 2 votes

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Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 6

Total Time: 11

Servings: servings

Calories: 407Kcal

Author: Susan Moncrieff

Ingredients

▢ 1 large apple I like big Fuji or Honeycrisp apples
▢ 1 cup bisquick
▢ ½ cup milk
▢ 1 large egg
▢ 1 teaspoon vegetable oil Other neutral tasting oil or melted butter also works.

Instructions

Mix your bisquick batter with the milk, oil and egg.
I find this is enough for 2 apples or one apple and a couple of pancakes.
Peel your apples and slice them into ⅓ inch slices. Remove the core by cutting it out.
Dip the apple rings in the batter and place in the medium hot pan that has a thin layer of oil.
Watch for the big bubbles on the edge and then they are ready to flip.
Turn the heat down to medium-low and let the second side cook slowly (so you have enough time for the apples to heat up).
Add some cinnamon and syrup when serving.

Notes

Best if you slightly warm up your maple syrup.

Apple ring pancakes can be stored in the refrigerator for up to 4 days.

May be individually frozen then placed in an air tight freezer bag or container.

Reheat once pancake apple rings are at room temperature in a frying pan for two minutes each side (at medium heat).

Nutrition Disclaimer

Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.

Nutrition