Go Back
–+ servings
Apple Cider Pancakes 1

Apple Cider Pancakes

These Apple Cider Pancakes transform your ordinary breakfast into a celebration of fall's finest flavors, combining warm spices and rich apple notes with a homemade apple cider syrup that will make store-bought varieties pale in comparison.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Reduction Time for Syrup 15 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 310 kcal

Equipment

  • Griddle or Non-stick Skillet
  • Medium Saucepan
  • Mixing Bowls
  • Whisk
  • Baking Sheet

Ingredients
  

For the Pancakes

  • 2 cups all-purpose flour substitute whole wheat flour for a nuttier flavor and added fiber
  • 2 tablespoons granulated sugar or coconut sugar for a caramel-like undertone
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups apple cider the more concentrated, the more robust your apple flavor
  • 2 large eggs
  • 1/4 cup unsalted butter melted (or coconut oil for dairy-free option)
  • 1 teaspoon vanilla extract
  • 1 medium apple grated (Honeycrisp or Granny Smith work beautifully)

For the Apple Cider Syrup

  • 2 cups apple cider
  • 1/4 cup maple syrup
  • 2 tablespoons unsalted butter
  • 1 cinnamon stick
  • 1 pinch salt

Instructions
 

  • Begin with the apple cider syrup. Pour 2 cups of apple cider into a medium saucepan and add the maple syrup, butter, cinnamon stick, and pinch of salt. Bring to a gentle boil over medium heat, then reduce to a simmer. Let it reduce by about half until it reaches a syrupy consistency, approximately 15 minutes. The syrup should coat the back of a spoon when ready. Remove the cinnamon stick before serving.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Create a well in the center of your dry ingredients for the wet mixture.
  • In a separate bowl, whisk together the apple cider, eggs, melted butter, and vanilla extract until well combined.
  • Pour the wet ingredients into the well of dry ingredients and stir just until combined – about 10-12 strokes. Small lumps are your friend! Fold in the grated apple. Allow the batter to rest for 5-10 minutes.
  • Heat a griddle or large non-stick skillet over medium heat. When a few drops of water dance and sizzle on the surface, it's ready. Lightly grease with butter or cooking spray.
  • Pour approximately 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
  • Place cooked pancakes on a baking sheet in a 200°F oven to keep warm while you finish the batch.
  • Serve pancakes warm with the apple cider syrup poured generously over the top.

Notes

For a healthier version, substitute half the all-purpose flour with whole wheat or oat flour, use monk fruit sweetener instead of sugar, and replace half the butter with Greek yogurt.
Make-ahead tip: Prepare the dry ingredient mixture up to 3 weeks in advance and store in an airtight container for quick morning assembly.

Nutrition

Calories: 310kcalCarbohydrates: 48gProtein: 6gFat: 11gSaturated Fat: 6gCholesterol: 75mgSodium: 380mgFiber: 2gSugar: 22gVitamin C: 4mgIron: 8mg
Keyword Apple Cider Pancakes, Fall Breakfast, Autumn Recipe, Apple Pancakes, Homemade Pancakes
Tried this recipe?Let us know how it was!