Spiced Apple Pancakes with Cider Syrup

Spiced Apple Pancakes with Cider Syrup are what fall weekends are made for! Apple pie spiced pancakes studded with shredded honeycrisp apple, topped with sautéed apples and drizzled with a super simple apple cider syrup!

Course Breakfast & Brunch

Cuisine American

Keyword apple, fall recipe, pancakes

Prep Time 45

Cook Time 15

Total Time 1

Servings servings

Calories 514

Author Laurie McNamara

Equipment

BLACK+DECKER Family-Sized Electric Griddle

Ingredients

FOR THE WARM CIDER SYRUP:

1 cup apple cider
1/2 cup dark brown sugar
1/4 cup salted butter
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg

FOR THE APPLE TOPPING:

2 medium honeycrisp apples peeled, cored and diced (I only peel 1 apple)
2 tablespoons salted butter
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon plus more for serving
1 teaspoon freshly squeezed lemon juice

FOR THE PANCAKES:

2 cups unbleached all-purpose flour
2 tablespoons granulate (white) sugar
2 teaspoons baking powder
2 teaspoons apple pie spice
1/2 teaspoon fine salt
1½ cups milk
1 large egg
2 teaspoons pure vanilla extract
2 tablespoon butter melted and slightly cooled
1 medium honeycrisp apple peeled, cored and grated (see notes)

US Customary - Metric

Instructions

MAKE THE CIDER SYRUP:

In a sauce pan, measure and add apple cider, dark brown sugar, cornstarch, ground cinnamon and ground (or grated fresh) nutmeg. Bring to a boil over medium-high heat, whisk until thickened. Remove off of the heat and cover to keep warm.

MAKE THE APPLE TOPPING:

Peel one of the two apples. Cut both in half, remove the core and dice into ½-inch pieces before adding to a 10-inch pan. To the apples add unsalted butter, light brown sugar, cinnamon and lemon juice.
Cook over medium-heat, stirring often until desired doneness – for me it’s about 8 to 10 minutes. Remove off of the heat and cover to keep warm.

MAKE THE PANCAKES:

In a mixing bowl, measure and add flour, sugar, baking powder, apple pie spice and fine salt. Whisk well to combine.
In a 4-cup liquid measuring cup, measure and add whole milk, egg and vanilla. Whisk until thoroughly combined.
Next, pour the wet ingredients into the dry. Stir until just about combined, then add in 2 tablespoons melted (and cooled slightly) butter and grated apple that has been peeled and shredded on a box grater. (see recipe notes)
Stir until incorporated, do not over mix! Over-mixing can make the pancakes gummy and dense.
Preheat your griddle 325℉ to 350℉ (or about 180℃) or a frying pan on medium to medium-high (for both methods, you may need to adjust heat as you cook) and grease with butter. You will need to butter your griddle before each batch to ensure your pancakes have crispy edges.
Measuring out 1/3 cup of the pancake batter and pouring it onto a preheated and buttered griddle or skillet. Cook 3 to 4 minutes on the first side or until the air bubbles pop and no longer fill back in with batter and/or the bottoms are golden brown and edges are crisp. Flip and cook for another 2 to 3 minutes or until fully cooked.
Keep the pancakes warm while finishing with the remaining pancake batter.
Divide pancakes onto plates, top with the sautéed apples and drizzle with the cider syrup and a dusting of ground cinnamon.
See post about how to keep warm while preparing, what to serve with and storing pancakes.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

- For less apple texture in your pancakes, use the small holes on your box grater. For more texture use the larger holes. If you have a large apple, grate only half.

Nutrition