I make this Apple Cider Pancakes Recipe every single time the weather turns cool, and by now it’s become a bit of a ritual in my kitchen. There’s something about the smell of cinnamon and warm apples hitting a hot griddle that makes a Sunday morning feel instantly better.
I first started playing with this batter a few years ago when I had leftover apple cider from a farm trip, and I haven’t gone back to plain pancakes since. If you’ve got apples on the counter and a craving for something a little more special than your usual stack, this one’s for you.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Ingredients
For the pancakes:
- 2 cups all-purpose flour – the base of the batter, giving the pancakes their structure
- 4 tablespoons granulated sugar – just enough sweetness to balance the tang of the cider
- 1 and ½ teaspoons ground cinnamon – the flavor that makes these taste like fall
- 2 teaspoons baking powder – helps the pancakes rise nice and tall
- 1 teaspoon baking soda – reacts with the cider for extra fluffiness
- ½ teaspoon salt – rounds out the flavor so the sweetness doesn’t feel flat
- 1 cup apple cider – use real cider, not apple cider vinegar
- 1 cup buttermilk – adds tang and keeps the crumb soft
- 2 large eggs – bind everything together and add richness
- 4 tablespoons vegetable or canola oil – keeps the pancakes moist for days
- 2 teaspoons pure vanilla extract – rounds out the warm spice notes
- 1 cup shredded apples – for little pockets of real apple flavor in every bite
For the topping:
- 2 to 3 apples, peeled, cored and chopped – I like gala for their natural sweetness
- ½ cup packed brown sugar – melts into a syrup with the apples
- 2 tablespoons unsalted butter – for sautéing the apples until tender
- 1 teaspoon ground cinnamon – ties the topping back to the pancakes
Note: This recipe serves 4 to 6 people, depending on appetite.
Equipment You’ll Need
- Large mixing bowl – for combining your dry ingredients
- Medium mixing bowl – for whisking the wet ingredients
- Whisk – to blend the batter smoothly without lumps of flour
- Griddle or large nonstick skillet – for cooking the pancakes evenly
- Box grater – to shred the apples for the batter
- Spatula – for flipping pancakes without breaking them
- Small skillet – for cooking the cinnamon apple topping
- ¼ cup measuring cup or ice cream scoop – to portion the batter evenly
How to Make Apple Cider Pancakes Recipe?
This part is easier than it sounds, and most of the work is just whisking two bowls and letting the griddle do the rest. I promise the batter doesn’t need to be perfectly smooth. A few lumps actually help keep the pancakes light instead of dense.
Mix the Dry Ingredients
In a large bowl, I whisk together the flour, sugar, cinnamon, baking powder, baking soda and salt until everything is evenly combined. Then I toss in the shredded apple and stir it right into the flour mixture so it doesn’t clump together later. This little step keeps the apple shreds distributed evenly through every pancake instead of sinking to the bottom of the bowl.
Whisk the Wet Ingredients
In a separate bowl, I whisk the apple cider, buttermilk, eggs, oil and vanilla until smooth. I like to do this while the griddle is heating up so everything comes together at once. Getting the wet ingredients fully blended first means I won’t need to overmix once they meet the dry ingredients.
Combine the Batter
I pour the wet mixture into the dry ingredients and stir gently with a wooden spoon, just until combined. The batter should still look a little lumpy, and that’s exactly what I want. Overmixing at this stage is the number one way to end up with tough, flat pancakes instead of fluffy ones.
Cook the Pancakes
Once my griddle is hot over medium heat, I scoop out ¼ cup portions of batter and pour them on. I let them cook undisturbed until bubbles appear across the surface and the edges look set, then I flip and cook the other side for about two more minutes. I keep finished pancakes under foil on a plate so the whole stack stays warm.
Make the Cinnamon Apple Topping
While the pancakes cook, I melt butter in a small skillet and add the chopped apples, stirring often until they’re soft but still hold their shape. Then I stir in the brown sugar and cinnamon and let it bubble into a glossy syrup before pulling it off the heat.
Assemble and Serve
Once everything is ready, I spoon the warm cinnamon apples right over the stack of pancakes, letting the syrup drip down the sides. This is the moment I actually can’t wait for every single time I make this recipe.
Additional Tips for Making This Recipe Better
I’ve made this recipe enough times to pick up a few tricks that genuinely make a difference.
- I always let my batter rest for five minutes before cooking, since it gives the baking powder time to activate and the pancakes come out fluffier.
- I use room temperature eggs and buttermilk so the batter comes together smoothly instead of seizing up from cold ingredients.
- I shred my apples with the fine side of my grater so they melt into the batter rather than creating big chunky bites.
- I keep my griddle at a steady medium heat, because it is too hot and the outside burns before the inside cooks through.
- I make a double batch of the cinnamon apple topping, since my family always asks for extra.
Common Mistakes to Avoid
- I’ve overmixed my batter before, and the pancakes came out dense and chewy instead of light. Stir just until the flour disappears.
- I once used apple cider vinegar by mistake instead of apple cider, and it completely threw off the flavor. Always double check the label.
- I flipped pancakes too early before bubbles fully formed, and they turned out gummy in the middle.
- I’ve crowded too many pancakes on the griddle at once, which drops the temperature and leads to uneven cooking.
- I skipped resting the batter one time when I was in a rush, and the texture was noticeably flatter than usual.
How to Serve Apple Cider Pancakes?
I like to stack these pancakes high on a wide plate so the cinnamon apple topping has room to cascade down the sides. A drizzle of warm maple syrup on top never hurts, and a light dusting of powdered sugar makes the whole plate look bakery-worthy. For extra crunch, I sometimes scatter a handful of toasted pecans or walnuts over the top. If I’m serving a crowd, I set the apple topping in a small pitcher on the side so everyone can pour their own.
If you’re putting together a cozy fall breakfast or brunch spread, I also like having a few homemade sweets alongside the pancakes. Levain Bakery Style Circus Animal Sprinkle Cookies add a fun, colorful option to the table when you want something a little more indulgent.
Variations
- Dairy-free: swap the buttermilk for a plant-based milk mixed with a splash of lemon juice, and use a dairy-free butter for the topping.
- Sugar-free: use a granulated sugar substitute in the batter and a sugar-free brown sugar alternative in the topping.
- Whole wheat: replace half the all-purpose flour with whole wheat flour for a heartier texture.
- Spiced-up: add a pinch of nutmeg or ginger to the batter for extra warmth.
- Nutty addition: fold chopped pecans or walnuts directly into the batter for crunch in every bite.
For a sweeter breakfast table, you can also enjoy similar homemade treats such as Fruity Pebbles Cookies, especially when you’re serving kids or want to add a playful dessert alongside the pancakes.
Nutritional Information
Here’s a general idea of what to expect per serving, though exact values will vary based on toppings and portion size.
- Calories: approximately 320 per serving
- Protein: approximately 7 grams per serving
- Carbohydrates: approximately 52 grams per serving
- Fat: approximately 10 grams per serving
Make Ahead and Storage
You can mix the dry ingredients up to a day ahead and store them in an airtight container at room temperature, then add the wet ingredients right before cooking.
Leftover pancakes keep well in the refrigerator for up to 3 days when stored in an airtight container. Reheat them in a toaster or a warm skillet for the best texture.
For longer storage, freeze cooled pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen in a toaster or oven until warmed through.
Why You’ll Love This Recipe?
This recipe has earned a permanent spot in my fall breakfast rotation, and here’s why.
- Easy to make: the batter comes together in one bowl with no special equipment or techniques required.
- Big fall flavor: real apple cider and shredded apples give every bite genuine seasonal flavor, not just a hint of cinnamon.
- Versatile: it works just as well for a lazy weekend breakfast as it does for a holiday brunch spread.
- Customizable: you can dial the sweetness up or down and swap in whatever mix-ins you like.
- Great for a crowd: the recipe scales up easily, so it’s simple to double for a house full of guests.
FAQs
Can I make apple cider pancakes without buttermilk?
Yes, you can mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for five minutes as a buttermilk substitute. The pancakes will still turn out soft and flavorful.
What makes these different from old fashioned apple cider pancakes or apple cider donut pancakes?
Old fashioned versions often skip the shredded apple and rely only on cider for flavor, while apple cider donut pancakes usually add extra sugar and a cinnamon-sugar coating for a donut-like finish. This recipe sits in between, with real apple texture and a lighter glaze-free topping.
Can I use a boxed pancake mix instead of making the batter from scratch?
You can stir apple cider and shredded apple into a boxed pancake mix as a shortcut, though the texture and flavor won’t be quite as rich as the from-scratch version.
Can I make vegan apple cider pancakes?
Yes, swap the eggs for a flax egg, use a plant-based milk with vinegar instead of buttermilk, and choose a vegan butter for the topping.
Can I substitute apple juice for apple cider in this recipe?
Apple cider works best because it’s less filtered and has a deeper, spiced flavor, but apple juice can work in a pinch if that’s what you have on hand.
Apple Cider Pancakes Recipe
Ingredients
Method
- In a large bowl, I whisk together the flour, sugar, cinnamon, baking powder, baking soda and salt until everything is evenly combined. Then I toss in the shredded apple and stir it right into the flour mixture so it doesn’t clump together later. This little step keeps the apple shreds distributed evenly through every pancake instead of sinking to the bottom of the bowl.
- In a separate bowl, I whisk the apple cider, buttermilk, eggs, oil and vanilla until smooth. I like to do this while the griddle is heating up so everything comes together at once. Getting the wet ingredients fully blended first means I won’t need to overmix once they meet the dry ingredients.
- I pour the wet mixture into the dry ingredients and stir gently with a wooden spoon, just until combined. The batter should still look a little lumpy, and that’s exactly what I want. Overmixing at this stage is the number one way to end up with tough, flat pancakes instead of fluffy ones.
- Once my griddle is hot over medium heat, I scoop out ¼ cup portions of batter and pour them on. I let them cook undisturbed until bubbles appear across the surface and the edges look set, then I flip and cook the other side for about two more minutes. I keep finished pancakes under foil on a plate so the whole stack stays warm.
- While the pancakes cook, I melt butter in a small skillet and add the chopped apples, stirring often until they’re soft but still hold their shape. Then I stir in the brown sugar and cinnamon and let it bubble into a glossy syrup before pulling it off the heat.
- Once everything is ready, I spoon the warm cinnamon apples right over the stack of pancakes, letting the syrup drip down the sides. This is the moment I actually can’t wait for every single time I make this recipe.
Notes
- I always let my batter rest for five minutes before cooking, since it gives the baking powder time to activate and the pancakes come out fluffier.
- I use room temperature eggs and buttermilk so the batter comes together smoothly instead of seizing up from cold ingredients.
- I shred my apples with the fine side of my grater so they melt into the batter rather than creating big chunky bites.
- I keep my griddle at a steady medium heat, because it is too hot and the outside burns before the inside cooks through.
- I make a double batch of the cinnamon apple topping, since my family always asks for extra.
