These apple cider pancakes are light, fluffy, and packed with apple and cinnamon flavor in every bite. Made with apple cider instead of milk, they’re delicious on their own, but the warm cinnamon apples on top make them an extra-special fall breakfast.
The Apple Pancakes I Didn’t Know Could Get Any Better
My friend Paula is the kind of person who counts down the days until apple cider season. Forget hot cocoa; give her a mug of good apple cider, and she’s happy. One weekend, she came over for breakfast to eat my apple pancakes, and mid-bite she chimed in, “Wouldn’t it be great if these were made with apple cider?” She was 100% right.
Using apple cider instead of milk gives these pancakes apple flavor throughout, not just from the apple in the batter or the topping. They’re light, airy, and taste just like fall should.
What Apple Cider Does to Pancakes
Apple cider gives these pancakes a more noticeable apple flavor than regular apple juice. Because cider is generally less filtered, it retains more of the apples’ natural flavor and has a fuller taste that works beautifully with the cinnamon and brown sugar in the batter.
Make sure you’re using apple cider, the cloudy apple drink, NOT apple cider vinegar. You can usually find it refrigerated in grocery stores during the fall. Shake the container before measuring, since some apple sediment can settle at the bottom.
Laura’s Notes and Reader FAQs
Sure. Measure out 2 cups of dry mix, add the brown sugar, cinnamon, and nutmeg (if using), and mix. Then, measure apple cider for the same amount of liquid listed in the box and mix to combine. Then follow the recipe for wait time, adding the grated apple, cooking, and making the topping.
Yes, you can use the same amount of apple juice, but the pancakes will have a milder apple flavor. Apple cider has a fuller, more pronounced apple taste, which is why I prefer it for this recipe. If you’re using apple juice, I’d definitely add the grated apple to the batter.
No, they’re optional, but I think they make these pancakes even better! Grate an apple, skin and all, using the large holes of a box grater. Then, squeeze out the excess juice with paper towels before folding it into the rested batter. This keeps the batter from becoming too runny while adding little bits of apple throughout the pancakes.
Resting gives the flour time to absorb the liquid, so the batter thickens and the pancakes cook up light and fluffy. It’s also the perfect amount of time to make the cinnamon apple topping! If you’re adding grated apple, fold it in after the batter has rested.
Apple Cider Pancakes
Ingredients
For the Pancakes:
- 2 eggs
- 1 ¾ cup apple cider
- 3 tablespoons butter, melted and cooled
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg, optional
- ¼ teaspoon salt
- 1 Granny Smith apple, grated (optional but really elevates these pancakes)
For the apple topping:
- 2 Granny Smith apples, peeled and chopped small
- 1 teaspoon ground cinnamon
- 2 tablespoons butter
- 2 tablespoons brown sugar
Instructions
Make the apple topping:
- Heat a large non-stick pan over medium heat. Once hot, melt the butter. Add the chopped apples, brown sugar, and cinnamon to the pan. Stir to combine and cook, stirring occasionally for 8 minutes, until the apples are soft and the brown sugar and apple juices have turned into a syrup-like consistency. Turn off the heat and cover the pan to keep the apple topping warm.
Make the batter:
- In a medium bowl, whisk the eggs. Then, add the apple cider and melted (and cooled) butter.
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg (if using), and salt. Pour the wet ingredients into the dry ingredient bowl and stir gently to combine the batter.
- Let the batter sit for 10 minutes for the flour to absorb the liquid and thicken. While the batter sits, I typically make the cinnamon apple topping.
- Grate one apple, skin and all, using the large holes of a box grater. Place it on top of a couple of paper towels and wring out the liquid. Then, add it to the pancake batter after it's rested, and gently fold it in to combine. Adding the apple now ensures the batter holds it well. Ringing out the excess moisture from the apples prevents the batter from turning too runny.
Cook the pancakes:
- Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. Immediately, pour ¼ cup of apple pancake batter onto the greased pan.
- Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Remove from the pan and cook the rest of the batter. Keep the pancakes warm on a plate covered with a kitchen towel or on a sheet pan in a 200F preheated oven.
Serve and store:
- Stack a few pancakes, top them with the warm apple topping, and a little maple syrup.
- Refrigerate leftover apple cider pancakes in an airtight container for up to 4 days or freeze for up to 3 months. Warm them up in the microwave or toaster. Leftover apple topping can be kept in the fridge for up to one week.
Notes
- Pancake mix: Use 2 cups of dry mix, add brown sugar and spices, and replace the liquid called for on the box with apple cider.
- Best apples for pancakes: Granny Smith, Honeycrisp, or Fuji work best. They’re tart, and their crisp texture works best when you add them to the batter and make the apple topping.
- Apple juice: Works in equal amounts, but the apple flavor will be much less noticeable.
- Grated apple and topping: Optional but recommended
The recommendations below may include affiliate links.
Julie says
You’re right, adding apple cider to pancakes makes them much better!!