Cider-Batter Apple Ring Pancakes with Caramel Tips, FAQ & printable recipe

Tips for success

For the best texture, use a cast-iron griddle or a heavy-bottomed skillet. It holds heat evenly and creates a beautiful golden crust. Preheat the pan for a few minutes before adding the butter.

The butter should foam and sizzle when you add the first ring. If the butter browns too quickly, reduce the heat. Keep the cooked pancakes warm in a low oven while you fry the rest, but don’t stack them or they’ll steam and lose crispness.

To make the caramel sauce at home, combine 1 cup sugar, 6 tablespoons butter, and 1/2 cup heavy cream with a pinch of sea salt. Cook until smooth and amber. But for this recipe, a high-quality store-bought caramel works perfectly.

If you want extra crunch, toast the walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant. You can also add a pinch of flaky sea salt on top for contrast.

Variations

• Spiced Brown Sugar: Replace the cinnamon sugar with a mix of brown sugar and pumpkin pie spice for a deeper, more complex flavor. Add a pinch of nutmeg to the batter and use maple syrup instead of caramel.
• Cranberry-Apple: Add dried cranberries to the batter and top the finished pancakes with a cranberry compote instead of caramel. The tartness of the cranberries balances the sweet apples.
• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour. Ensure the baking powder is gluten-free. The texture will be slightly more delicate, but the pancakes will still be delicious.
• Salted Maple: Swap the caramel sauce for warm maple syrup mixed with a pinch of flaky sea salt. The salty-sweet combination is simple yet satisfying, and it lets the apple flavor shine.

Storage and make-ahead

Fridge

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or skillet to regain crispness.

Freezer

Freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat frozen or refrigerated pancakes in a toaster oven at 350°F (175°C) for 5-7 minutes, or in a skillet over medium heat until hot and crisp.

Store leftover apple ring pancakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking. Reheat in a toaster oven or skillet over medium heat until crisp. They can also be reheated in the microwave, but the crust will soften.

The batter can be made up to 1 day ahead and stored in the refrigerator. Stir it well before using. The apple rings can be sliced and dusted with cinnamon sugar up to a few hours ahead, but keep them covered to prevent browning.

The caramel sauce and walnuts can also be prepared in advance. Assemble and fry the pancakes just before serving for the best texture.

Serving ideas

Serve the apple ring pancakes warm, drizzled with plenty of salted caramel and topped with crushed toasted walnuts. They are best enjoyed right away while the crust is crisp and the caramel is warm.

For a brunch spread, pair them with crispy bacon, scrambled eggs, or a side of yogurt. They also make a delightful dessert with a scoop of vanilla ice cream or a dollop of whipped cream.

These pancakes are perfect for a cozy autumn breakfast or a festive fall brunch. The combination of apple, cinnamon, and caramel is classic and comforting. They can be served as a main dish or as a sweet side. For a lighter option, skip the caramel and serve with a dusting of powdered sugar and a squeeze of lemon. The recipe is easily doubled for a crowd.

Frequently asked questions

Recipe card

Cider-Batter Apple Ring Pancakes with Caramel

Prep 15 minCook 12 minTotal 27 minServes 4

Ingredients

• 2 Honeycrisp apples
• 2 tbsp cinnamon sugar
• 3/4 cup boiled apple cider
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg
• 1/2 cup whole milk
• 25 g salted butter (about 2 tbsp)
• 1/2 cup warm salted caramel sauce
• 1/4 cup crushed toasted walnuts

Instructions

1. Core the apples and slice them into 1/2-inch (1 cm) thick rings. You should get about 4 rings per apple. Pat the rings dry with paper towels. Sprinkle the cinnamon sugar evenly over both sides of each ring, pressing lightly to help it adhere.
2. In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt. In a separate small bowl, beat the egg, then whisk in the milk and the boiled apple cider. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. The batter should be thick but pourable, like a classic pancake batter.
3. Place a cast-iron griddle or large skillet over medium-high heat. Add the butter and let it melt and foam. The butter should sizzle when a drop of batter hits it, but not brown immediately.
4. Dip each cinnamon-sugar ring into the batter, letting the excess drip off. Carefully place the battered ring into the hot butter. Fry in batches without crowding the pan. Cook for 3 minutes per side, or until the underside is golden brown and the batter is set. Flip and cook the other side for 3 minutes more, until the apple is tender and the crust is deep golden.
5. Transfer the cooked apple ring pancakes to a paper towel-lined plate to drain any excess butter. Keep them warm in a low oven (200°F / 95°C) while frying the remaining rings.
6. Arrange the apple ring pancakes on a serving plate. Drizzle generously with warm salted caramel sauce and sprinkle with crushed toasted walnuts. Serve immediately while the pancakes are still warm and crisp.

Contains: gluten, eggs, milk, tree nuts, sulfites

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

58 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.