Apple Cider Pancakes

Servings: 8 (16 pancakes)

Prep Time: 15

Cook Time: 15

Total Time: 30

This recipe for apple cider pancakes uses real apple cider in the batter for plenty of apple flavor. The grated apple and warm cinnamon apple topping are optional but make them even better!

5 from 1 vote

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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

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