Apple Cider Pancakes

Apple Cinnamon Pancakes are the best fall-flavored breakfast. From-scratch apple pancakes are filled with apple cider, applesauce and spices and topped with gooey caramelized apples. Learn how to make these spiced pancakes for a homemade fall breakfast.

Prep Time 15

Cook Time 4

Total Time 19

Servings (2T) pancakes

Calories 83kcal

Ingredients

2 cups all-purpose flour 240g
3 tablespoons brown sugar packed (60g)
2 teaspoons ground cinnamon 6g
1 teaspoon ground ginger
½ teaspoon ground allspice
2 teaspoons baking powder 12g
½ teaspoon baking soda 4g
½ teaspoon kosher salt 3g
1 ¼ cups apple cider 300ml
½ cup unsweetened applesauce 114g
2 large eggs ~108g
1 teaspoon pure vanilla extract 6g
2 tablespoons unflavored oil like vegetable or canola oil (27g)

Caramelized Apples

2 apples peeled, cored and finely diced (200g)
1 tablespoon unsalted butter 13g
¼ cup brown sugar packed (80g)
1 teaspoon pure vanilla extract 6g
1 teaspoon ground cinnamon 3g

Instructions

Make the pancakes

Measure the flour, brown sugar, ground cinnamon, ground ginger, ground allspice, baking powder, baking soda and salt into a large bowl. Whisk until incorporated, and set aside.
In a smaller bowl or a liquid measuring cup, measure in the apple cider.
Next, measure in the applesauce and whisk to combine.
Break the eggs into the apple cider mixture. Add the vanilla extract and oil, too.
Use a fork to stir the wet ingredients until combined. Make sure the egg yolk and white are incorporated.
Pour the wet ingredients into the dry ingredients. Stir until just combined with a rubber spatula. Be careful not to overmix, as this will affect the texture of the pancakes. Don’t fret about lumps — they’re OK.
Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray.
Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup.
When several bubbles have formed on the surface, flip the pancakes, and cook through.
Repeat until all of the pancakes have been made.
Stack the pancakes onto plates and serve with a pat of butter, caramelized apples and whipped cream. Enjoy immediately!

Make the Caramelized Apples

Melt the butter in a nonstick skillet over medium-high heat.
Add the apples and cook until softened.
Add the sugar and spices. Cook for a few minutes until thick and bubbly.
Add the vanilla, then serve immediately.

Notes

To freeze any extra pancakes, simply line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are frozen solid, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.

Nutrition