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Apple Cider Pancakes

Apple cider pancakes made with a reduced cider syrup for deep tart orchard flavor, plus tall fluffy batter with crisp golden edges. Cinnamon-nutmeg pancakes are topped with a chilled maple cinnamon butter swirl and finished with warm maple syrup and cinnamon sugar.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill/Rest 15 minutes
Total Time 55 minutes
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 0.5 cup apple cider Reduce from 1 1/2 cups to 1/2 cup.
  • 2 all-purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 cup buttermilk
  • 2 eggs Large.
  • 4 tbsp unsalted butter Melted and slightly cooled.
  • 1 tsp vanilla extract
  • 1 Honeycrisp apple Peeled and grated, then squeezed in a paper towel.
  • 2 tbsp butter For the griddle.
Maple Cinnamon Butter
  • 4 tbsp unsalted butter Softened.
  • 1 tbsp pure maple syrup
  • 0.25 tsp ground cinnamon
  • 0.05 tsp flaky salt Pinch.
For Serving
  • 0.5 cup pure maple syrup Warm before serving.
  • 2 tbsp cinnamon sugar

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Reduce the apple cider
  1. Pour apple cider into a small saucepan and simmer over medium heat for 12–15 minutes, until reduced to 1/2 cup and slightly syrupy. Set aside to cool to room temperature.
Make the maple cinnamon butter
  1. Mash softened unsalted butter with pure maple syrup, ground cinnamon, and flaky salt until smooth and creamy. Chill until ready to serve.
Mix the pancake batter
  1. Whisk all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt in a large bowl until evenly combined.
  2. Whisk buttermilk, eggs, melted unsalted butter, vanilla extract, and cooled reduced apple cider in a second bowl until smooth.
  3. Squeeze the grated Honeycrisp apple in a paper towel to remove excess moisture, then stir it into the wet ingredients.
  4. Pour the wet mixture into the dry ingredients and fold just until combined, leaving a few lumps.
  5. Let the batter rest 10 minutes while the griddle heats.
Cook the pancakes
  1. Melt butter on a griddle or skillet over medium heat, then pour 1/4 cup batter per pancake and space them apart.
  2. Cook 2–3 minutes, until bubbles form across the surface and the edges look set and dry.
  3. Flip and cook 1–2 minutes more, until deep golden and cooked through.
Serve
  1. Stack warm pancakes and top with a spoonful of maple cinnamon butter. Finish with warm pure maple syrup and a dusting of cinnamon sugar.

Notes

Pro tip: Squeezing the grated apple helps prevent a gummy center, so press it in a paper towel until the moisture mostly lifts away. Refrigerate leftovers in an airtight container for up to 3 days; rewarm in a skillet or toaster oven until hot. Freezing is yes: freeze pancakes in a single layer, then stack with parchment and thaw overnight in the fridge or reheat from frozen. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend (with baking powder that’s already included or verify it’s fresh).