Soft and fluffy high altitude apple cider pancakes, flavored with apple cider concentrate and spices, topped with cinnamon apples, crumbled cinnamon shortbread cookies and pure maple syrup. A mug of hot apple cider on a cold fall day is one of life’s simple pleasures. I just love using apple cider concentrate in baked goods, as well, and it’s a fantastic ingredient in muffins, cakes and cookies, too. Cinnamon, nutmeg, ginger and cloves nicely complement the flavor of the apple cider in these pancakes, and the Honeycrisp apples on top add the perfect texture.
Looking for more apple recipes? You’ll love these soft and chewy appledoodles, apple pie cake, and caramel apple crumble with toffee bourbon sauce.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love These Pancakes
The Best Fall Flavors. Tart apple cider and warm fall spices make the best combination of flavors in today’s apple cider pancakes.
Easy to Make. If you make the cinnamon apples a day ahead of time, then it takes no time at all to whisk up and cook the pancake batter for a delicious breakfast.
Great Leftover. Whenever I make pancakes or waffles, I make sure to have extra to eat throughout the week. Toasted or warmed in the microwave, they’re wonderful either way.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Apple Cider Concentrate. The apple cider concentrate is what will give these pancakes a pronounced apple flavor. If you were to use just apple cider or applesauce, the flavor would be much more subtle.
- Flour. All-purpose flour gives the pancake batter strength and structure.
- Sugar. Granulated sugar adds a touch of sweetness.
- Baking Powder + Baking Soda. Leavens the batter for light, fluffy pancakes.
- Salt. Enhances the flavors.
- Spices. A blend of cinnamon, nutmeg, ginger and cloves complements the flavor of the apple cider and adds warmth.
- Milk. Adds moisture to the pancake batter.
- Eggs. Gives the pancakes strength and structure.
- Vanilla Extract. Flavor.
- Melted Butter. Adds fat, flavor and moisture, as well as helps the pancakes brown as they cook.
TIP: Apple cider concentrate is an intensely flavored syrup made from reducing apple cider to about 1/5 – 1/7 of its original volume. You can make your own by boiling down apple cider (not apple juice).
Instructions
Cook the cinnamon apples.
- Peel and core the apples, then cut them into 1/4 inch slices.
- In a saucepan, combine the apples, water, lemon juice, brown sugar and spices.
- Cover the pan, and bring to a simmer over medium heat. Cook the apples, covered, for about 8-10 minutes until softened. Remove the lid and cook for another 10 minutes or so, stirring frequently, until the liquid is mostly evaporated.
- Stir in the apple cider concentrate, and let cool to room temperature.
TIP: Make the cinnamon apples the day before, to save time in the morning when you make your pancakes.
Make the pancake batter.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt and spices. Set aside.
- In a separate bowl, whisk together the apple cider concentrate, milk, eggs, melted butter and vanilla.
- Add the dry ingredients to the wet, and whisk just until combined. Let the batter rest for 10 minutes while you heat the griddle.
Cook the pancakes.
- Heat a non-stick electric griddle to about 310-315 degrees Fahrenheit.
- Using a 1/4 cup measuring cup, scoop the pancake batter onto the hot griddle, leaving plenty of space between each pancake. The batter is a little thick, pillowy and sticky, and you may need to spread it out just a little as you portion it onto the griddle.
- Cook the pancakes for several minutes until browned on the bottom, and you can easily slide a spatula underneath. Flip the pancakes over, and cook for several more minutes until cooked through.
- Serve immediately, or keep warm in a 200-degree oven while you cook the rest of the pancakes.
- Serve the pancakes with the warm cinnamon apples, butter and pure maple syrup.
Serving Ideas
Fancy Butter
How beautiful are those maple cinnamon butter leaves I served with pumpkin pancakes? I just love molding butter for the holidays. It makes the most ordinary thing extra special.
Cinnamon Apples and Maple Syrup
The classic choice, and my favorite. I just love good-quality, pure maple syrup with a dark or robust flavor, and the apples on top of the pancakes are the perfect touch.
Fresh Whipped Cream
It’s the holiday season, so why not? Treat yourself for breakfast and top your pancakes with some lightly sweetened fresh whipped cream.
Crumbled Cinnamon Cookies
Those crumbles that you see in today’s photos are the most delicious cinnamon sugar cookies. You can find the recipe here (scroll to the end of my sugar cookie post for this recipe variation). They add such a nice textural contrast to the soft, fluffy pancakes.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Where can I buy apple cider concentrate?
You can buy apple cider concentrate here.
What’s the best way to reheat leftover pancakes?
When I have leftover pancakes, I wrap them in plastic wrap and refrigerate them for up to 3 days, or freeze them for up to 3-6 months. To reheat them, sometimes I’ll toast the frozen pancakes in my convection oven until hot, or simply microwave them on 60-70% power.
Will this recipe work with gluten-free or whole wheat flours?
I haven’t tested it, but you can likely replace the all-purpose flour with measure-for-measure gluten free flour blends. When using other flours like whole wheat, rye or buckwheat flour, I suggest replacing no more than 1/4-1/2 of the all-purpose flour, or the pancakes could be too coarse and crumbly.
Can I use any kind of milk instead of whole milk?
Yes, you can use whole, low fat or skim milk, as well as non-dairy milks.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Apple Cider Pancakes with Cinnamon Apples
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Nonstick Electric Griddle
Ingredients
Cinnamon Apples
- 3 large Honeycrisp apples
- 2 tbsp water
- 1 tbsp lemon juice
- 2 tbsp dark brown sugar
- ½ tsp ground cinnamon
- â…› tsp ground nutmeg
- â…› tsp ground cloves
- 1 tbsp apple cider concentrate
Pancakes
- 2 cups all-purpose flour, spooned and leveled
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ¼ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ tsp ground cinnamon
- ¼ tsp ground ginger
- â…› tsp ground nutmeg
- â…› tsp ground cloves
- ½ cup apple cider concentrate (OR 2 1/2 cups apple cider, reduced to 1/2 cup)
- ½ cup whole milk
- 2 large eggs
- 5 tbsp unsalted butter, melted
- 1 ½ tsp vanilla extract
Instructions
Cinnamon Apples
- Peel and core the apples, then cut them into 1/4 inch slices.
- In a saucepan, combine the apples, water, lemon juice, brown sugar and spices.
- Cover the pan, and bring to a simmer over medium heat. Cook the apples, covered, for about 8-10 minutes until softened. Remove the lid and cook for another 10 minutes or so, stirring frequently, until the liquid is mostly evaporated.
- Stir in the apple cider concentrate, and let cool to room temperature.
Pancakes
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt and spices. Set aside.
- In a separate bowl, whisk together the apple cider concentrate, milk, eggs, melted butter and vanilla.
- Add the dry ingredients to the wet, and whisk just until combined. Let the batter rest for 10 minutes while you heat the griddle.
- Heat a non-stick electric griddle to about 310-315 degrees Fahrenheit.
- Using a 1/4 cup measuring cup, scoop the pancake batter onto the hot griddle, leaving plenty of space between each pancake. The batter is a little thick, pillowy and sticky, and you may need to spread it out just a little as you portion it onto the griddle.
- Cook the pancakes for several minutes until browned on the bottom, and you can easily slide a spatula underneath. Flip the pancakes over, and cook for several more minutes until cooked through.
- Serve immediately, or keep warm in a 200-degree oven while you cook the rest of the pancakes.
- Serve the pancakes with the warm cinnamon apples, butter and pure maple syrup.
Great compote and pancake recipe! I was afraid my apple cider concentrate might be too sweet, I concentrated more juice than called for, (I was hoping I’d end up with more for other things,) and used Honeycrisp apples. Turned out great, and I definitely will be making again. Curly Girl’s recipes are always wonderful! Particularly for anyone living at high altitude.
I too am in Colorado (BoCo,) and these recipes always work perfectly!