Apple Cider Pancakes
Apple Cider Pancakes are a fun fall breakfast made with apple cider, warm apple pie spice, and my Apple Cider Syrup right in the batter.
- 2 cups (250 g) all-purpose flour
- 2 tablespoons dark brown sugar, (packed)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons apple pie spice
- ½ teaspoon kosher salt
- 1 cup (245 g) buttermilk, (room temperature)
- ¾ cup (180 g) apple cider, (room temperature)
- 2 large eggs, (room temperature)
- 3 tablespoons unsalted butter, (melted, slightly cooled)
- 1 teaspoon vanilla extract
- 2 tablespoons Apple Cider Syrup, (plus more for serving)
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, apple pie spice, and salt.
- In a separate bowl, whisk together the buttermilk, apple cider, eggs, melted butter, vanilla, and Apple Cider Syrup.
- Pour the wet ingredients into the dry ingredients. Stir just until combined. A few lumps are okay. Let the batter rest for 5 minutes while you heat the skillet.
- Lightly spray a nonstick skillet or griddle with cooking spray and heat over medium heat, about 300°F.
- Scoop about ¼ cup of batter onto the hot skillet for each pancake. Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for 1 to 2 minutes more, or until golden brown.
- Serve warm with Apple Cider Syrup.
Once the syrup is ready, the pancakes come together just like my favorite buttermilk pancakes. Serve them warm with more Apple Cider Syrup on top for a breakfast that tastes like fall!
- All-purpose flour: Gives the pancakes their structure. I recommend all-purpose flour for the best texture.
- Dark brown sugar: Adds sweetness and a little extra molasses flavor. Light brown sugar can be used instead.
- Baking powder and baking soda: Both help the pancakes rise and become light and fluffy. For the best results, use both as called for.
- Apple pie spice: Adds warm fall flavor. You can use homemade apple pie spice or your favorite store-bought blend.
- Kosher salt: Balances the sweetness and enhances the other flavors.
- Buttermilk: Adds moisture and a slight tang while helping create tender pancakes. Whole milk can be used, but the pancakes may not be quite as tender.
- Apple cider: Gives the pancakes their apple flavor. Apple juice can be used, but the cider will give you a deeper apple flavor.
- Eggs: Help bind the ingredients and give the pancakes structure.
- Unsalted butter: Adds richness and flavor. Melted coconut oil or another neutral oil can be used if needed.
- Vanilla extract: Adds a little extra flavor and rounds out the sweetness.
- Apple Cider Syrup: This is an important ingredient in the pancakes, adding concentrated apple cider flavor and sweetness. Make the syrup before starting the pancake batter. I recommend using the homemade Apple Cider Syrup for the best flavor.
Tips for Apple Cider Pancakes
- Make the syrup first. The Apple Cider Syrup is used in the pancake batter, so prepare it before you start mixing the pancakes.
- Let the batter rest. Give the batter 5 minutes to rest before cooking. This helps the pancakes turn out light and tender.
- Don’t overmix. Stir the wet and dry ingredients just until combined. A few lumps are okay.
- Keep the heat moderate. Medium heat, around 300°F, gives the pancakes time to cook through without getting too dark on the outside.
- Use about ¼ cup of batter. This makes pancakes that are a good size and easier to flip.
- Serve them warm. Apple Cider Pancakes are best served warm with more Apple Cider Syrup poured over the top.
Do I need to make the Apple Cider Syrup first?
Yes! The homemade Apple Cider Syrup is used in the pancake batter, so it needs to be prepared before you start the pancakes. It also gives them their best apple cider flavor.
Can I make these pancakes without the Apple Cider Syrup?
The syrup is an important part of the recipe and adds both sweetness and apple cider flavor to the batter, so I recommend making it as written. You can also serve more of the syrup over the finished pancakes!
Can I use apple juice instead of apple cider?
Apple cider is best because it gives the pancakes a deeper apple flavor. Apple juice can be used if needed, but the flavor will be lighter.
Why should the pancake batter rest before cooking?
Letting the batter rest for 5 minutes gives the flour time to absorb the liquid and helps the pancakes cook up tender and fluffy.
Can I make the pancake batter ahead of time?
For the best texture, I recommend cooking the pancakes soon after mixing the batter. You can make the Apple Cider Syrup ahead of time, which makes it easier to prepare the pancakes when you are ready.
What to Serve with Apple Cider Pancakes
Apple Cider Pancakes are delicious with a few simple toppings. Try them with:
- Apple Cider Syrup: Pour warm syrup over the pancakes for even more apple cider flavor.
- Butter: Add a pat of butter while the pancakes are warm so it melts right in.
- Whipped Cream: A little whipped cream makes these pancakes extra special.
- Fresh Apples: Thinly sliced apples add a fresh, crisp bite that pairs perfectly with the warm spices.
- Apple Pie Spice: Sprinkle a little over the top for an extra pop of fall flavor.
How to Store Apple Cider Pancakes
Room Temperature: Let the pancakes cool completely, then store them in an airtight container for up to 2 days.
Freezer: For longer storage, freeze the pancakes in a single layer until solid. Transfer them to a freezer-safe bag or container, placing parchment paper between the pancakes so they do not stick together. Freeze for up to 3 months.
To Reheat: Warm refrigerated or room-temperature pancakes in the microwave until heated through. Frozen pancakes can go straight from the freezer to the microwave. Serve warm with Apple Cider Syrup.