Fall Festival Apple Cider Pancakes

The flavors of fall apples come alive in these pancakes making them delicious for breakfast, or for a treat on those breakfast-for-dinner nights. Fall Festival Apple Cider Pancakes

If you’re used to making pancakes from a box (trust me, I don’t judge), put the box away this one time and make these Apple Cider Pancakes from scratch. You’ll notice the difference, and they won’t take hardly any more time or effort to make.

If, however, I can’t talk you into skipping the box mix (been there, done that), you can easily elevate the box mix just by replacing the liquid called for on the box, with apple cider. It’s such an easy swap and will add amazing fall flavor to your standard box pancakes.

APPLE CIDER PANCAKES   {PRINT THIS RECIPE}
1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
½ teaspoon vanilla extract
1 egg beaten
2/3 cup milk
1/2 cup apple cider (more if you like thinner pancakes)
butter for the skillet and serving
maple syrup

-Whisk the first 11 ingredients together in a large bowl.

-Heat a large skillet or griddle over medium high heat. Brush the hot skillet with melted butter and pour as much pancake batter as you wish on the griddle (depending on how large you want your pancakes). Once the pancakes start to look dry on top and bubbles form all around the edges, use a spatula to carefully flip the pancakes and allow them to cook on the other side until golden.

-Remove to a platter, keep warm, and continue with the remaining batter.

-Serve with butter and maple syrup.

Thursdays are typically breakfast-for-dinner nights at our house, and it’s something we all enjoy immensely. I served these pancakes along with lots of crispy bacon. Mmmm. No wonder Thursday night dinners are so popular around here.

Ahhh. I can almost smell the pancakes cooking…and, of course, the bacon too…

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