Apple Cider Pancakes

Prep Time:

15m

Bake/Cook Time:

20m

Yield:

Serves 6

Think apple cider is just for drinking? It’s also the perfect ingredient to add to pancake batter! Apple Cider Pancakes are infused with delicious cider and topped with a brown sugar and cinnamon apple topping to make an amazing fall breakfast. These pancakes are sure to become a breakfast favorite all year round.

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Products Used

Light Brown Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Apple Topping

3 large apples, diced into small cubes
2 tablespoons unsalted butter
1/2 cup Dixie Crystals Light Brown Sugar
1 teaspoon cinnamon

Apple Cider Pancakes

2 cups all-purpose flour*
1/3 cup Dixie Crystals Extra Fine Granulated Sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon apple pie spice
1/4 teaspoon salt
2 eggs
1 cup buttermilk
1 cup apple cider
1 teaspoon vanilla extract
1/4 cup vegetable oil

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

For apple topping, melt butter in a saucepan over medium heat.
Add in diced apples and stir until they start to soften.
Mix in brown sugar and cinnamon. Stir until sugar dissolves and makes a syrup, about 5 minutes.
Remove from heat and set aside.
For pancakes, heat griddle or large skillet over medium heat.
Place flour, sugar, baking powder, baking soda, apple pie spice, and salt in a large bowl. Whisk to combine.
In a separate bowl, whisk together eggs, buttermilk, apple cider, vanilla extract, and oil.
Pour wet ingredients into dry ingredients and stir to combine being sure not to overmix. Batter will be slightly lumpy.
Spray griddle or pan with non-stick cooking spray.
Scoop out batter with 1/4 cup and pour batter on hot griddle or pan.
Cook until bubbles start to appear. Carefully flip over and cook for another 2 minutes.
Spoon apple topping over pancakes to serve.