Warm, cozy flavors with cinnamon and fresh apples Light and fluffy texture with tender apple pieces Homemade cider syrup adds natural sweetness Perfect for fall mornings or holiday brunch Family-friendly and freezer-friendly Simple pantry ingredients
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
apple cider brown sugar unsalted butter ground cinnamon pinch of salt
Directions
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in the diced apples.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
Pour about 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook another 2–3 minutes until golden brown and cooked through.
Repeat with remaining batter.
To make the cider syrup:
In a small saucepan, combine apple cider and brown sugar. Bring to a gentle simmer over medium heat.
Simmer for 8–10 minutes, stirring occasionally, until slightly reduced.
Stir in butter, cinnamon, and salt. Continue cooking until thickened to a syrup consistency.
Remove from heat and let cool slightly before serving.
Serve pancakes warm with generous drizzle of cider syrup.
Servings and timing
Servings: 4 servings (about 8–10 pancakes)
Prep time: 15 minutes Cook time: 20 minutes Total time: Approximately 35 minutes
Variations
Add chopped pecans or walnuts for crunch. Stir in raisins or dried cranberries for extra sweetness. Use whole wheat flour for a heartier texture. Add a splash of maple syrup to the batter for deeper flavor. Top with whipped cream or Greek yogurt. Add a dash of cardamom for additional warmth.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a toaster, skillet, or microwave until warmed through.
Pancakes freeze well. Place parchment paper between layers and freeze for up to 2 months. Reheat directly from frozen in a toaster or oven.
Cider syrup can be stored in the refrigerator for up to 1 week. Warm gently before serving.
FAQs
What type of apples work best?
Firm apples like Honeycrisp, Fuji, or Granny Smith hold their shape well and provide balanced sweetness.
Can I make the batter ahead of time?
It’s best made fresh, but you can mix the dry ingredients ahead and combine with wet ingredients just before cooking.
How do I prevent dense pancakes?
Avoid overmixing the batter and cook at medium heat for even browning.
Can I use apple juice instead of cider?
Yes, but apple cider provides a richer, more concentrated apple flavor.
Can I make these dairy-free?
Yes, substitute plant-based milk and dairy-free butter alternatives.
Why are my pancakes sticking?
Ensure your pan is properly preheated and lightly greased.
Can I double the cider syrup?
Absolutely. It stores well and is delicious on waffles or French toast.
How thick should the syrup be?
It should coat the back of a spoon but still pour easily.
Can I grate the apple instead of dicing?
Yes, grated apple will distribute more evenly throughout the batter.
Are these pancakes very sweet?
They are mildly sweet. The cider syrup adds most of the sweetness.
Conclusion
Spiced Apple Pancakes with Cider Syrup are the perfect combination of fluffy texture and warm, comforting flavors. With tender apples in every bite and a rich homemade syrup on top, this breakfast favorite is sure to become a seasonal tradition in your kitchen.
These Spiced Apple Pancakes with Cider Syrup are fluffy, tender pancakes filled with cinnamon-spiced apples and topped with a rich, homemade apple cider syrup. Packed with warm fall flavors, this cozy breakfast recipe is perfect for weekend brunch, holiday mornings, or anytime you crave comforting apple cinnamon pancakes made from scratch.
Ingredients
For the Pancakes:
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ¼ cups milk
2 large eggs
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 medium apple, peeled and finely diced
For the Cider Syrup:
1 cup apple cider
¼ cup brown sugar
2 tablespoons unsalted butter
¼ teaspoon ground cinnamon
Pinch of salt
Instructions
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract.
Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
Fold in diced apples.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
Pour about ¼ cup of batter per pancake onto the skillet.
Cook 2–3 minutes until bubbles form and edges look set. Flip and cook another 2–3 minutes until golden brown.
Repeat with remaining batter.
For the Cider Syrup:
In a small saucepan, combine apple cider and brown sugar. Bring to a gentle simmer over medium heat.
Simmer 8–10 minutes, stirring occasionally, until slightly reduced.
Stir in butter, cinnamon, and salt. Continue cooking until thickened to a pourable syrup consistency.
Remove from heat and let cool slightly.
Serve pancakes warm with a generous drizzle of cider syrup
Notes
Use firm apples like Honeycrisp, Fuji, or Granny Smith for best texture.Avoid overmixing to keep pancakes light and fluffy.Add chopped pecans or walnuts for crunch.Whole wheat flour can replace half the all-purpose flour for a heartier option.Pancakes freeze well with parchment paper between layers.The cider syrup also tastes amazing on waffles or French toast.
