Capture the essence of fall with these warm and fluffy apple cider pancakes. With a zip of spiced apple cider and shredded pieces of apple, these pancakes are a fun seasonal twist on a classic breakfast.
The flavor of spiced apple cider is undeniably “fall”. One sip and you’re instantly transported to memories of colorful foliage, apple picking, and cozy sweaters. It is also an incredibly easy ingredient to add to things: like pancakes!
We tinkered with the liquid ratio of our standard pancake recipe and found that adding in a 1/2 cup of spiced apple cider was all we need to give us that perfect fall flavor. And since the apple cider itself is “spiced” with cinnamon, nutmeg, allspice, cloves, etc. you don’t need to bring along any dry spices for this recipe. So leave the cupboard of fall spices at home!
We also wanted to incorporate some fresh apples into the equations, so we shredded one and mixed a 1/2 cup into our batter. Ideally, it would be best to press these apple shavings dry since they contain a lot of moisture, but we left them with a little juice to convey the flavor.
While one of us started the pancake production line—pouring, waiting, flipping, repeat—the other one prepped our apple topping. Once the last pancake came out of the now quite hot pan, we toss into a tablespoon of butter with a bunch of thinly sliced apples. We sprinkled with sugar and cinnamon and knocked them around int the pan until they started to soften. We then served them on top with a healthy drizzle of maple syrup.
With triple apple action, these apple cider pancakes are a great way to get into the spirit of fall.
Apple Cider Pancake Recipe
Makes 8-10 pancakes
- 1 egg
- 1/2 cup whole milk
- 1/2 cup spiced apple cider
- 1 tablespoon melted butter
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded apple
- Butter or oil to grease pan
- Maple syrup for serving
Cinnamon Apple Topping
- 1 apple, sliced or chopped
- 1 tablespoon butter
- 1 teaspoon sugar
- 1 teaspoon cinnamon
To make the batter, whisk egg, milk, cider, and melted butter together in a medium bowl. Add the flour, sugar, baking powder, and salt, stir to combine. Fold in the shredded apple.
Heat a skillet or griddle over medium heat. Generously grease the surface, then pour the batter out 1/4 cup at a time.
When the bottom of the pancake is golden brown and little air bubbles begin to form on the top, flip the pancake and cook until golden brown. Repeat with the rest of the batter.
To make the Cinnamon Apple Topping, melt one tablespoon butter in the skillet and add the apples, sugar, and cinnamon. Stir to coat the apples, then saute for a few minutes until the apples have softened.
Serve pancakes topped with the cinnamon apples and maple syrup.