Apple Cider Pancakes. Soft pancakes made with fresh apple cider and apple pie spices. Soft, sweet, and all around amazing. Perfect for a fall brunch or breakfast!
Weekends are made for pancakes. At least in my house. We have a little Saturday morning routine: my son wakes up and watches YouTube kids’ videos with my husband while my one year old daughter demands that I take her to the kitchen for breakfast. It’s really not a bad gig. She and I respectively drink our milk and coffee quietly while we’re waking up.
After about half an hour or so, my son comes in and makes an announcement about what he wants to eat. It usually goes something like this:
Son: Mom, I want pancakes.
Husband: Don’t talk to your mom that way, you need to ask nicely.
Son: Mom, will you please make me some pancakes while Dad and I watch videos?
Me: Would you like to help me make them?
Son: No, I think I’ll watch videos. You can make them…… Please.
I’ll be honest though. When anyone in my family has something that they want me to make for them to eat, I get really excited. It feels like such a tangible way to show them that I love them. So, I’m happy to make my son pancakes. And I’m always trying to think of ways to spice things up and make them a bit differently.
After I made the Apple Cider Donuts and Instant Pot Apple Cider Apple Sauce, I still had quite a bit of apple cider left. So, incorporating that into pancakes seemed like the right thing to do. As it turned out, it was definitely the right thing to do.
Apple Cider Pancakes
My son and I both loved my Apple Cider Donuts, so I used that as a base of sorts to make apple cider pancakes. It was a huge win. These apple cider pancakes are soft and full of delicious fall spices. Serve these with some maple syrup and you’ll be in breakfast heaven.
Apple Cider Pancakes
- 2 cups fresh apple cider
- 1 1/2 cups all purpose flour
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tbsp sugar
- 1/4 teaspoon all spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 3 tbsp coconut oil
- 2 large eggs
- ~2 tbsp butter for cooking
- In a small sauce pan over medium heat, bring apple cider to a simmer. Cook until reduced by half, about ten minutes.
- In a small bowl, mix together flours, baking powder, salt, sugar, and spices. Then, stir in vanilla, oil, and eggs.
- Measured reduced apple cider. If you have reduced it to be less than 1 cup, add a little fresh apple cider to make one cup total of liquid. Add to flour mixture and stir until just combined.
- In a large skillet over medium-low heat, melt about 1/2 tbsp of butter. Drop about 1/4-1/3 cup into prepared skillet. Working in batches, cook for about 2 minutes, or until top begins to bubble, then flip and cook on other side for another 2 minutes. Set aside.
- Tastes great when served with butter and maple syrup.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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