Go Back
–+ servings
Apple cider pancakes with maple syrup and a butter leaf.

Apple Cider Pancakes

Heather Smoke
Light and fluffy pancakes flavored with reduced apple cider and lots of fall spices.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Servings12 pancakes

Equipment

  • Griddle

Ingredients
 

Pancakes

  • 2 ¼ cups apple cider, reduced to 3/4 cup (or 3/4 cup apple cider concentrate)
  • 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)
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ cup whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 5 tbsp unsalted butter, melted

Maple Cinnamon Butter

  • ½ cup unsalted butter, softened to room temperature
  • 1 tbsp pure maple syrup
  • ½ tsp maple extract
  • ¼ tsp coarse Kosher salt
  • ⅛ tsp cinnamon
  • ⅛ tsp nutmeg

Instructions
 

Pancakes

  • Pour the cider into a saucepan. Bring to a boil over medium heat, and boil, uncovered, until reduced to 3/4 cup. Set aside to cool to room temperature. The reduced cider can also be made a day in advance.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and spices.  Add the reduced apple cider, milk, eggs, vanilla, and melted butter, and whisk until well combined.  Let the batter rest for about 10 minutes.
  • Preheat a non-stick griddle to between 300-325 F.  Measure out 1/4 of a cup of batter for each pancake.  Cook until browned underneath and set, and bubbles are rising to the surface, then carefully flip and cook the other side.
  • Keep warm in a 200-degree oven while you finish cooking the pancakes.

Maple Cinnamon Butter

  • With an electric mixer, beat all the ingredients until smooth and well combined, about 1 minute. Serve with the pancakes.
  • If you like, use a silicone leaf mold to mold the softened butter. Use an icing spatula to spread the butter into the mold, then freeze for 30 minutes. Pop the leaves out of the mold, and keep refrigerated until needed.

Notes

Leftover pancakes can be refrigerated for 3 days, or frozen for 3-6 months.  Reheat in a toaster or toaster oven.
Keyword Apple Cider, Pancakes
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/