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These enchanting breakfast bites turn simple apples into airy, buttery pancake circles that'll brighten up your mornings. The easy yogurt mixture hugs the fresh apple cuts perfectly, creating a breakfast that's comfy yet surprisingly different.
I first whipped up these apple ring pancakes right after we went apple picking last autumn. My counters were loaded with fresh apples, and this soon turned into our weekend breakfast tradition. Now my little girl asks for them every year on her birthday morning.
Ingredients
- Plain yogurt: Makes them wonderfully soft and adds a hint of tanginess
- Large eggs: Give the pancakes their shape and hold everything together
- Vanilla extract: Adds cozy flavor that works great with the apples
- Granulated sugar: Brings just enough sweetness without going overboard
- Melted butter: Makes the batter richer and tastier
- Salt: Lifts all the flavors and balances the sweetness
- Baking powder: Makes your pancakes puff up nicely
- All-purpose flour: Creates the base; try to get unbleached if you can
- Small apples: Gala or other soft types work best
- Clarified butter or vegetable oil: Helps get that perfect golden outside
- Powdered sugar or cinnamon sugar: For the final touch
Step-by-Step Instructions
- Prepare the batter:
- Combine yogurt, eggs, vanilla, sugar, melted butter, salt, and baking powder in a big bowl until smooth. The mix should look creamy with tiny bubbles. This forms your flavor foundation, so mix everything well.
- Add the flour:
- Slowly pour in the flour while constantly stirring. Stop right when you can't see flour anymore. Too much mixing will make tough pancakes. Your batter should be thick enough to stick to a spoon but still pour off.
- Prepare the apples:
- Take off all the apple skin, then cut out the cores. Cut them into circles about 1/3 inch thick. Too thin and they'll get mushy; too thick and they'll stay crunchy. Even slices cook better.
- Cook the pancakes:
- Warm up clarified butter or oil in a non-stick pan on medium heat. Dunk each apple ring in batter, let extra drip away. Put them in the pan and cook until golden, roughly 2-3 minutes each side. If too much batter pools in the middle, scoop some out with a spoon.
- Finish and serve:
- Move cooked pancakes to a plate and keep going with the rest. Dust with powdered sugar after they've cooled a bit, or sprinkle with cinnamon sugar while they're still warm for extra flavor.
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Yogurt is my hidden trick in this dish. I found this swap years ago when I ran out of milk, and it totally changed these pancakes. The thickness of yogurt perfectly coats the apple rings while adding a slight tang that works wonders with the sweetness.
Make-Ahead Options
You can fix these apple ring pancakes beforehand and keep them in your fridge for up to 2 days. Just store them in a sealed container with baking paper between layers so they won't stick together. Warm them up in a 300°F oven for about 5 minutes, or quickly heat them in a pan on low. If you want to save them longer, freeze them flat on a baking sheet first, then move them to a freezer bag once they're solid. They'll stay good for up to 3 months.
Ingredient Substitutions
What's great about this dish is how easy it adapts. If you don't do dairy, swap the plain yogurt with coconut yogurt and use coconut oil instead of butter. Need gluten-free? Just use your favorite gluten-free flour mix instead of all-purpose flour. The mix might be a bit runnier, so you might need an extra spoonful of flour. Want a natural sweetener? Maple syrup or honey works great in place of regular sugar.
Serving Suggestions
Turn these apple ring pancakes into an amazing breakfast spread with different toppings. Set up a little topping station with maple syrup, honey, fresh fruit sauce, and whipped cream. For a bigger breakfast, add some crispy bacon or breakfast sausages on the side. The sweet and salty combo tastes amazing. When hosting fall get-togethers, arrange the pancakes in a spiral on a big plate and sprinkle with cinnamon sugar for a breakfast that'll wow everyone.
The History Behind Apple Pancakes
Apple pancakes come from European cooking, mainly German and Austrian kitchens where Apfelpfannkuchen has been made for many years. Unlike American-style pancakes, European ones are usually thinner and often mix fruit right into the batter. This recipe blends those old ways with a new twist by using the apple as the base for each pancake. Diners across America made this style popular in the 1950s, but folks at home have come up with countless versions like this one over time.
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Frequently Asked Questions
- → Which apples are the best to use?
Firmer apples like Gala or Fuji cook evenly and add just the right amount of sweetness to the batter.
- → Can I replace yogurt with milk?
Sure, milk works as a substitute, but yogurt creates a thicker batter that holds better and gives extra fluffiness.
- → How do I avoid an undercooked center?
Make sure to scoop out extra batter from the middle of the apple ring before frying so it cooks through.
- → What’s the best fat for cooking these?
Go for clarified butter or a mild oil like canola for evenly cooked, golden pancakes.
- → Can I use gluten-free flour?
Yes, a 1-to-1 gluten-free baking flour works perfectly for this recipe without issues.
- → What’s the best way to store extras?
Keep leftover pancakes in a sealed container in the fridge for up to two days. Reheat them in a pan to maintain their soft texture.