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Apple Cider Pancakes Recipe
Ash Tyrrell

Apple Cider Pancakes Recipe

I make these apple cider pancakes 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.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.