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It’s October, you guys. My most favorite time of the year. I love Fall. I love Halloween. I love pumpkins and apples and crisp, cool air.
I thought we’d celebrate with these Fall pancakes. I randomly grabbed a jug of apple cider at the store the other day without knowing how I’d put it to use. These apple pancakes happened about 24 hours later.
I still have quite a bit of cider left, so expect more recipes! In the meantime, if you’re not up for pancakes, why not fry up some of these apple cider donuts that I made last year?
How do you use apple cider in your kitchen? I could use some more ideas!
Oh, and about this cinnamon syrup? It’s crazy. It’s so easy to make with just a handful of ingredients you probably already have. Now, I used and recommend Saigon cinnamon for the syrup, but if you don’t have it, that’s okay. I just think that Saigon cinnamon works so well with apple flavored foods. It really boosts that apple flavor right up. I have plans to bathe in the leftover syrup it was so good, but then I’ll make more and use it to top just about everything this Fall.
Apple Cider Pancakes
Ingredients
- 2 cups flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup butter melted
- 1/2 cup buttermilk
- 1/2 cup Greek yogurt
- 1 cup apple cider
For the syrup:
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tablespoon flour
- 1 teaspoon Saigon cinnamon
- 1 cup water
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions
Pancakes:
- Whisk together the dry ingredients in a medium bowl.
- In a small bowl, combine all of the wet ingredients and whisk until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Batter should still be somewhat lumpy.
- Grease a skillet over medium heat and add small batches of batter to the skillet. Cook over medium heat until bubbles form and pop, then flip the pancakes over and continue cooking until the bottom is browned and the center is cooked through.
For the syrup:
- In a small sauce pan, stir together the sugars, flour, and cinnamon until combined. Mix in the water and turn the heat to medium. Bring to a rolling boil and boil, stirring occasionally, for about 10 minutes, or until the sauce thickens up a bit.
- Remove from the heat and stir in the butter until melted.
- Stir in the vanilla extract.
- Serve warm.
- Store in the fridge and reheat as needed.
CEYLON GOLDEN CINNAMON says
Mmmm…It Looks delicious! better for the afternoon tea…
True Cinnamon says
I like this recipe. Thanks for sharing and making this recipe!
Betan says
I can’t get apple cider where I live. Could I substitute apple juice?
Karly says
Absolutely!
Cory says
I made these pancakes!! Very delish & good use of extra apple cider! I didn’t make the syrup I ended up making a cinnamon apple compote & used a touch of cider/ cinnamon & brown sugar.. very easy! My boys devoured them!
Karly says
@Cory,
So glad to hear you enjoyed them!
Cinnamon Vogue says
For sure Saigon Cinnamon is better than the standard Cassia Cinnamon, but Ceylon Cinnamon is even better. It’s not overly Cinnamony and spicy like Saigon Cinnamon, but slightly sweeter, mild and quite aromatic. That means it never takes center stage but creates a very sophisticated sweet taste with a wonderful aroma especially when it hits the hot pancakes.
Amanda says
I loved this recipe and included it in an apple cider round up on my blog. Thanks for making and sharing this, it sounds fabulous! If you’d like to see the round up it’s here http://amandascookin.com/2012/10/30-apple-cider-recipes-for-fall.html
Michelle says
Thank you for your delicious recipes. This was one of my first successful attempts at converting a regular recipe into gluten-free. I used Carol Fenster’s sorghum flour mix and added 1/2 tsp of xanthan gum. I kept the batter fairly thick so that my pancakes are nice and thick. Yum! And that syrup. I used a 1/2 Tbsp of cornstarch instead of flour. I think I cooked it a bit too long, but it was still yummy. Think it would work with the apple cider instead of the water for the syrup? Thanks again!
Karly says
@Michelle,
Yay! Thank you so much for coming back and sharing how you made it GF! That’s so helpful to others.
And, yes, absolutely apple cider should work fine in place of the water!
grace says
that syrup is AMAZING, karly! frankly, it’s the most enticing thing i’ve seen all week.
Elizabeth @Food Ramblings says
here’s my breakfast for tomorrow!