Ready to elevate your Fall Breakfast with Apple Cider Pancakes? These fluffy, apple-infused pancakes with a warm cinnamon apple topping are my family’s new obsession, inspired by a neighbor’s cozy fall tip. Ready in just 30 minutes, they’re perfect for lazy weekends or using up that jug of apple cider. My kids beg for seconds, and I bet yours will too! Let’s whip up some Apple Cider Pancakes for a cozy, autumnal treat.
Ingredients for Apple Cider Pancakes
Here’s what you’ll need for Apple Cider Pancakes (makes 12 pancakes, serves 4–6):
For the Pancake Batter:
- 2 cups (240g) all-purpose flour
- 4 tbsp (50g) granulated sugar
- 1 ½ tsp (3g) ground cinnamon
- 2 tsp (8g) baking powder
- 1 tsp (5g) baking soda
- ½ tsp (3g) salt
- 1 cup (240ml) apple cider (not apple cider vinegar)
- 1 cup (240ml) buttermilk
- 2 large eggs (100g)
- 4 tbsp (60ml) vegetable oil or canola oil
- 2 tsp (10ml) vanilla extract
- 1 cup (120g) grated apple (about 1 medium apple)
For the Cinnamon Apple Topping:
- 2–3 Gala apples (300–450g), peeled, cored, and cut into chunks
- 2 tbsp (28g) unsalted butter
- ½ cup (100g) packed brown sugar
- 1 tsp (2g) ground cinnamon
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk or electric mixer
- Griddle or large skillet
- Large skillet for topping
- Spatula
- ¼-cup measuring cup or ice cream scoop
Ingredient Tips
- Apple Cider: Use unfiltered, cloudy apple cider (e.g., Martinelli’s) for rich flavor in Apple Cider Pancakes; apple juice works but is less intense.
- Buttermilk: No buttermilk? Mix 1 tbsp lemon juice with 1 cup milk and let sit 5 minutes.
- Apples: Gala apples are sweet; Granny Smith adds tartness, Honeycrisp adds crunch.
- Flour: All-purpose is ideal; whole wheat flour (1 ¾ cups) makes heartier pancakes.
- Oil: Swap vegetable oil with melted butter or coconut oil for a flavor twist.
Directions for Apple Cider Pancakes
Let’s make these cozy Apple Cider Pancakes!
Mix Dry Ingredients
In a large bowl, I whisk 2 cups flour, 4 tbsp sugar, 1 ½ tsp cinnamon, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp salt. I add 1 cup grated apple, patted dry, and stir to coat.
Combine Wet Ingredients
In a medium bowl, I whisk 1 cup apple cider, 1 cup buttermilk, 2 eggs, 4 tbsp oil, and 2 tsp vanilla extract until smooth.
Make the Batter
I pour the wet ingredients into the dry ingredients and stir gently until just combined, keeping some lumps for fluffy pancakes—don’t overmix!
Cook the Pancakes
I heat a griddle or skillet over medium heat, lightly greasing if needed. Using a ¼-cup scoop, I pour batter onto the griddle, cooking until bubbles form on the edges (2–3 minutes). I flip and cook 1–2 minutes more until golden. I keep pancakes warm under foil.
Make Cinnamon Apple Topping
In a large skillet, I melt 2 tbsp butter over medium heat. I add 2–3 chopped Gala apples, cooking until soft (5–7 minutes). I stir in ½ cup brown sugar and 1 tsp cinnamon until a syrupy sauce forms, then remove from heat.
Serve
I stack the pancakes and spoon the warm apple topping over them. Serve hot and enjoy the fall flavors!
Nutrition
- Prep Time: 10–15 minutes
- Cook Time: 20–30 minutes
- Total Time: 30–45 minutes
- Servings: 4–6 (2–3 pancakes per serving)
- Calories: ~300–350 kcal per serving (2 pancakes with topping)
- Macros per Serving: 45g carbs, 5g protein, 12g fat, 2g fiber
- Nutrition Highlights: Good source of vitamin C (10% daily value from apples), moderate fiber (2g), energy-packed carbs.
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Apple Cider Pancakes
Try these twists for a fun Fall Breakfast:
- Nutty Crunch: Sprinkle ¼ cup chopped pecans over the topping for extra texture in Apple Cider Pancakes.
- Spiced Up: Add ¼ tsp nutmeg or ginger to the batter, inspired by Food and Tips’ Pumpkin Cinnamon Rolls.
- Caramel Twist: Drizzle with 2 tbsp caramel sauce instead of brown sugar in the topping.
- Gluten-Free: Use a 1:1 gluten-free flour blend, per Layla Cooks’ Mini Banana Muffins.
- Vegan Swap: Replace eggs with 2 flax eggs (1 tbsp ground flaxseed + 3 tbsp water each) and buttermilk with plant-based milk plus lemon juice, per Food and Tips’ The Best Peach Sorbet.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a cozy vibe.
- Serve with Layla Cooks’ Easy Peanut Butter Cookies for a sweet brunch.
- Enjoy with Layla Cooks’ Cucumber Blueberry Feta Salad for a balanced meal.
Storage
I store Apple Cider Pancakes in an airtight container in the fridge for up to 3 days, layered with parchment to prevent sticking. For freezing, I cool them completely, freeze on a baking sheet for 1 hour, then store in a freezer-safe bag for up to 3 months. To reheat, I toast from frozen or microwave from the fridge for 30–60 seconds. Pro tip: Store the apple topping separately to keep pancakes from getting soggy!
Serving Tips
- Presentation: Stack on a rustic plate with a dusting of powdered sugar for charm.
- Pairings: Serve with coffee, hot cider, or Layla Cooks’ Coconut Cooler for a fall twist.
- Toppings: Add a dollop of whipped cream or a sprinkle of cinnamon for decadence.
- Portion Size: 2–3 pancakes per serving; cut smaller for kids.
- Occasions: Perfect for weekend brunches, holiday mornings, or cozy Fall Breakfast with Apple Cider Pancakes.
FAQs About Apple Cider Pancakes
Here are answers to common questions about making Apple Cider Pancakes:
Can I use apple juice instead of cider?
Yes, but cider’s richer flavor is best; add a pinch of cinnamon to apple juice to mimic it.
What if I don’t have buttermilk?
Mix 1 tbsp lemon juice or vinegar with 1 cup milk and let sit 5 minutes.
How do I keep pancakes fluffy?
Don’t overmix the batter and cook on medium heat to avoid dense pancakes.
Will kids like this Fall Breakfast?
My 6-year-old loves the sweet apple topping! Use sweeter apples like Fuji for kid appeal.
Can I skip the apple topping?
Yes, the pancakes are delicious with just maple syrup or butter.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Apple Cider Pancakes are the ultimate Fall Breakfast, blending cozy apple cider flavor with fluffy pancakes and a sweet cinnamon apple topping. They’re quick, family-friendly, and perfect for autumn mornings. Try Apple Cider Pancakes and share your favorite toppings in the comments—I’m always up for new ideas!
Apple Cider Pancakes
Ingredients
For the Pancake Batter:
- 2 cups 240g all-purpose flour
- 4 tbsp 50g granulated sugar
- 1 ½ tsp 3g ground cinnamon
- 2 tsp 8g baking powder
- 1 tsp 5g baking soda
- ½ tsp 3g salt
- 1 cup 240ml apple cider (not apple cider vinegar)
- 1 cup 240ml buttermilk
- 2 large eggs 100g
- 4 tbsp 60ml vegetable oil or canola oil
- 2 tsp 10ml vanilla extract
- 1 cup 120g grated apple (about 1 medium apple)
For the Cinnamon Apple Topping:
- 2 –3 Gala apples 300–450g, peeled, cored, and cut into chunks
- 2 tbsp 28g unsalted butter
- ½ cup 100g packed brown sugar
- 1 tsp 2g ground cinnamon
Instructions
Mix Dry Ingredients
- In a large bowl, I whisk 2 cups flour, 4 tbsp sugar, 1 ½ tsp cinnamon, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp salt. I add 1 cup grated apple, patted dry, and stir to coat.
Combine Wet Ingredients
- In a medium bowl, I whisk 1 cup apple cider, 1 cup buttermilk, 2 eggs, 4 tbsp oil, and 2 tsp vanilla extract until smooth.
Make the Batter
- I pour the wet ingredients into the dry ingredients and stir gently until just combined, keeping some lumps for fluffy pancakes—don’t overmix!
Cook the Pancakes
- I heat a griddle or skillet over medium heat, lightly greasing if needed. Using a ¼-cup scoop, I pour batter onto the griddle, cooking until bubbles form on the edges (2–3 minutes). I flip and cook 1–2 minutes more until golden. I keep pancakes warm under foil.
Make Cinnamon Apple Topping
- In a large skillet, I melt 2 tbsp butter over medium heat. I add 2–3 chopped Gala apples, cooking until soft (5–7 minutes). I stir in ½ cup brown sugar and 1 tsp cinnamon until a syrupy sauce forms, then remove from heat.
Serve
- I stack the pancakes and spoon the warm apple topping over them. Serve hot and enjoy the fall flavors!
Notes
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