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This delightful breakfast treat transforms ordinary apples into fluffy, golden pancake rings that will make any morning special. The simple yogurt batter wraps perfectly around fresh apple slices, creating a breakfast that's both familiar and wonderfully unique.
I first made these apple ring pancakes during apple picking season last fall. My kitchen was overflowing with fresh apples, and this recipe quickly became our Saturday morning tradition. My daughter now requests these as her birthday breakfast every year.
Ingredients
- Plain yogurt: Creates an incredibly tender texture and adds a subtle tang
- Large eggs: Provide structure and binding for perfect pancakes
- Vanilla extract: Brings warmth and depth to complement the apples
- Granulated sugar: Adds just enough sweetness without overwhelming
- Melted butter: Enriches the batter and enhances flavor
- Salt: Balances the sweetness and makes all flavors pop
- Baking powder: Ensures your pancakes rise beautifully
- All-purpose flour: Forms the foundation; look for unbleached variety
- Small apples: Preferably Gala or another soft variety
- Clarified butter or vegetable oil: For the perfect golden exterior
- Powdered sugar or cinnamon sugar: For the finishing touch
Step-by-Step Instructions
- Prepare the batter:
- Mix yogurt, eggs, vanilla, sugar, melted butter, salt, and baking powder in a large bowl until well combined. The mixture should look smooth and slightly frothy. This creates your flavor base, so take your time ensuring everything is properly incorporated.
- Add the flour:
- Gradually add the flour while whisking constantly. Stop mixing as soon as the flour disappears into the batter. Overmixing will develop gluten and make your pancakes tough. The batter should be thick enough to coat the back of a spoon but still pourable.
- Prepare the apples:
- Peel each apple completely, then remove the cores. Slice into rounds approximately 1/3 inch thick. Thinner slices will get too soft while thicker slices might remain crunchy. Uniform thickness ensures even cooking.
- Cook the pancakes:
- Heat clarified butter or oil in a nonstick pan over medium heat. Dip each apple ring into batter, allowing excess to drip off. Place in the pan and cook until golden brown, about 2-3 minutes per side. If too much batter pools in the center hole, remove some with a spoon to prevent undercooked centers.
- Finish and serve:
- Transfer cooked pancakes to a plate and continue with remaining apple rings. Sprinkle with powdered sugar once slightly cooled, or with cinnamon sugar while still warm for a delightful finishing touch.
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The yogurt in this recipe is my secret weapon. I discovered this substitution years ago when I was out of milk, and it transformed these pancakes into something extraordinary. The thickness of the yogurt creates the perfect coating for the apple rings while adding a subtle tangy note that balances the sweetness beautifully.
Make-Ahead Options
These apple ring pancakes can be prepared in advance and stored in the refrigerator for up to 2 days. Simply place them in an airtight container with parchment paper between layers to prevent sticking. Reheat in a 300°F oven for about 5 minutes until warmed through, or briefly in a skillet over low heat. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag once solid. They'll keep for up to 3 months.
Ingredient Substitutions
The beauty of this recipe lies in its flexibility. If you prefer a dairy-free version, substitute the plain yogurt with coconut yogurt and use coconut oil instead of butter. For a gluten-free option, replace the all-purpose flour with your favorite gluten-free flour blend. The batter may be slightly thinner, so you might need to add an additional tablespoon of flour. For a natural sweetener alternative, maple syrup or honey works beautifully in place of granulated sugar.
Serving Suggestions
Transform these apple ring pancakes into a stunning breakfast spread by serving them with a variety of toppings. Create a topping bar with maple syrup, honey, fresh fruit compote, and whipped cream. For a heartier breakfast, pair with a side of crispy bacon or breakfast sausage. The contrast of sweet and savory is particularly delightful. During fall gatherings, arrange the pancakes in a spiral on a large platter and dust with cinnamon sugar for a showstopping brunch centerpiece.
The History Behind Apple Pancakes
Apple pancakes have roots in European cuisine, particularly in German and Austrian cooking where Apfelpfannkuchen has been a traditional dish for generations. Unlike American pancakes, European versions tend to be thinner and often incorporate fruit directly into the batter. This recipe merges those traditions with a modern twist by using the apple as the foundation of each pancake. The technique was popularized in American diners during the mid-20th century but has evolved into countless home kitchen variations like this one.
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Frequently Asked Questions
- → What type of apples work best?
Soft apples like Gala or Fuji are ideal since they cook nicely and complement the sweetness of the batter.
- → Can I substitute yogurt with milk?
Yes, you can use milk in place of yogurt. However, yogurt makes the batter thicker, which better coats the apples and adds extra fluffiness.
- → How do I prevent the batter from being raw in the center?
Ensure the batter around the apple ring isn't too thick by removing excess batter from the center with a spoon before frying.
- → What’s the best oil or fat for frying?
Clarified butter or a neutral vegetable oil like canola works best for frying these pancakes to a golden finish.
- → Can I make these pancakes gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour for similar results.
- → How do I store leftovers?
Store cooked pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a pan for best texture.