Apple Cider Pancakes
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.
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!