Last week I shared this beautiful view we had while picking apples at -Carter Mountiain in Charlottesville, VA. We stopped to pick up some apples and some cider while traveling back from our good friends’ wedding in Smith Mountain Lake, VA.
This weekend, I was enjoying my lazy Sunday routine of doing nothing and catching up on looking at some of the blogs that I love so much, when I stumbled upon this apple cider pancake recipe from Use Real Butter. I knew immediately this was going to be our breakfast. I adapted it a bit because we didn’t have all the ingredients and I was only making it for 2, but they turned out perfectly.
If I am going to make pancakes from scratch, this is definitely going to be my go to recipe. It was apple-y and sweet, but not in an overwhelming way. The reduced apple cider was the perfect syrup.
Please note: This is Tom as my hand model. He wanted a shout-out.
Also, I have always wanted to take a picture of a stack of pancakes with a wedge cut out of them. Came out pretty good didn’t it? (Don’t mind if I toot my own horn for a second!)
Looking at these pictures makes me want to have these for dinner too!
Table of Contents
Apple Cider Pancakes Recipe
Ingredients
- 1 quart apple cider
- 2 small apples, diced
- 1 teaspoon cinnamon
- pinch of cloves
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup milk
- 2 tablespoons melted butter
- cinnamon sugar for serving
This is enough for 2 large servings..If you need more, you can easily double it
Instructions
- Begin by reducing the cider. Boil the cider in a saucepan until reduced to 1/4 of the original amount. Allow to cool completely. This can be made ahead.
- While the cider is reducing, cook the apples. Mix apples, cinnamon, and cloves. Place in a sauce pan and cover just the bottom of the pan with water.
- Heat over medium low heat until the apples become soft.
- Prepare the pancakes by mixing the dry ingredients together.
- In a small bowl beat the egg, then add the milk.
- Add the milk mixture to the flour and mix until combined.
- Add 1/3 cup of the reduced apple cider to the mixture and stir just until combined. Do not overmix.
- Stir in melted butter.Stir in half of the cooked apples.
- Heat a frying pan over medium heat. Add oil or butter to prevent sticking.
- Drop 1/4 cup of batter into the hot pan. Turn the pancakes after the pancake begins to bubble.
- Repeat with remaining batter.
- Reheat remaining apple cider reduction if it has become cold.
- Stack pancakes and top with remaining cooked apples, cinnamon sugar, and remaining reduced apple cider.
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