Apple Cider Pancakes

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Apple Cider Pancakes bring warm fall flavor to the breakfast table with real apple cider in every tender bite. Serve them with butter and maple syrup.

Prep Time5

Cook Time15

rest time10

Total Time30

Course: Breakfast and Brunch, brunch

Cuisine: American

Keyword: apple cider pancakes, apple pancakes, fall pancakes, pancakes with apple cider

Servings: servings

Calories: 328kcal

Author: Renee Goerger

Equipment

Ingredients

1¾ cups all-purpose flour
2 tablespoons granulated sugar
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg
1 teaspoon kosher salt
½ teaspoon pure vanilla extract
1 large egg lightly beaten
⅔ cup milk
½ cup apple cider (or juice) more if you like thinner pancakes
2 tablespoons butter melted
pure maple syrup optional, for serving
butter optional, for serving

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Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add the vanilla, egg, milk, and apple cider, whisking just until combined.
Allow the batter to rest for 10 minutes.
Heat a large skillet or stovetop griddle over medium-high heat.
Brush the hot skillet with some of the melted butter.
Spoon ¼ cup of pancake batter (per pancake) onto the hot griddle, making sure to leave ample space between each pancake for flipping.
When the pancakes look partially dry on top, and bubbles form around the edges, use a spatula to carefully flip each pancake.
Cook on the second side until the pancakes are golden.
Remove the pancakes to a platter and cover to keep warm.
Continue the same process with the remaining pancake batter.
Serve with butter and pure maple syrup, if desired.

Notes

Note - 1 serving = 3 pancakes

Store any leftovers in an airtight container and refrigerate for up to 5 days.

Pancakes may be frozen after cooking, but before adding syrup. Add a piece of appropriately-sized parchment paper between each pancake to prevent sticking. Store the pancakes in an airtight freezer container or freezer bag. Label and date. Freeze for up to 2 months. Thaw in the refrigerator overnight.

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