Irresistible Spiced Apple Cider Pancakes Cider Maple Syrup
Author:asmahane
Total Time:40 minutes
Yield:12 pancakes (serves 4) 1x
Description
Spiced Apple Cider Pancakes w cidermaple syr skillet method quick tips butter glaze caramel apple slices fluffy centers fall brunch essential
Ingredients
Scale
1 3/4 cups all-purpose flour — use spoon-and-level for accurate measurement; swap 1:1 gluten-free flour if needed.
2 tbsp light brown sugar
1 tbsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger (optional)
1/2 tsp fine sea salt
1 large egg
3 tbsp unsalted butter, melted (or coconut oil for dairy-free)
3/4 cup whole milk (or plant milk)
1/2 cup apple cider reduction (see instructions; made from ~1 cup cider)
1 cup grated apple (about 1 medium apple)
1 tsp vanilla extract
For the cider-maple syrup: 1/2 cup pure maple syrup + 1/4–1/3 cup cider reduction + 1 tbsp butter
Instructions
Make the cider reduction: Pour 1 cup apple cider into a small saucepan and simmer over medium-low until reduced to about 1/3 cup (15–20 minutes). It should be syrupy and coat the back of a spoon. Cool slightly—reserve some for the syrup.
Whisk dry ingredients: In a large bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until evenly mixed and fragrant.
Mix wet ingredients: In a separate bowl, whisk the egg, melted butter, milk, vanilla, and 1/2 cup of the cooled cider reduction.
Combine—don’t overmix: Pour the wet ingredients into the dry and stir gently until just combined. Fold in the grated apple. Let the batter rest 5 minutes to hydrate the flour and plump the apple.
Heat the griddle: Warm a nonstick skillet or griddle over medium heat and brush with a little butter. It’s ready when a few drops of water dance on the surface (about 350–375°F).
Cook the pancakes: Scoop 1/4 cup batter per pancake onto the griddle. Cook until bubbles form across the surface and the edges look set, 2–3 minutes. Flip and cook the other side until golden and springy, about 1–2 minutes more. Adjust heat as needed.
Keep warm: Transfer finished pancakes to a sheet pan in a 200°F oven while you finish the batch so they stay tender and warm.
Make the cider-maple syrup: In a small saucepan, combine maple syrup, 1/4–1/3 cup of the cider reduction, and 1 tbsp butter. Warm gently until the butter melts and the syrup is glossy—do not boil hard. Taste and add a pinch of cinnamon if desired.
Serve immediately: Stack pancakes, drizzle with the warm cider-maple syrup, and top with extra apple slices, toasted pecans, or a dollop of whipped cream. Enjoy hot.
Notes
Light, pillowy pancakes flecked with cinnamon and grated apple, made with a concentrated apple cider reduction and finished with a silky cider-maple syrup—perfect for cozy breakfasts and weekend brunches.
