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–+ servings

Fluffy Spiced Apple Cider Pancakes with Cinnamon Syrup

Sky-high, incredibly fluffy buttermilk pancakes infused with reduced sweet-tart apple cider, aromatic cinnamon, and nutmeg, finished with melting cinnamon honey butter and warm homemade spiced apple cider syrup.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings (12 pancakes)
Course: Autumn Treats, Breakfast, Brunch, Pancakes
Cuisine: American Breakfast
Ingredients Method Notes

Ingredients
  

Reduced Apple Cider & Batter Wet Base
  • 1 ½ cups fresh unfiltered apple cider simmered down to ½ cup for intense orchard flavor
  • 1 cup buttermilk room temperature, for towering fluffy rise
  • 2 large eggs room temperature
  • 3 tablespoon unsalted butter melted and cooled
  • 1 teaspoon pure vanilla extract
Spiced Fluffy Dry Mix
  • 2 cups all-purpose flour spooned and leveled
  • 3 tablespoon dark brown sugar packed
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon fine sea salt
  • 1 medium Honeycrisp or Gala apple peeled and finely diced or grated, optional fold-in
Warm Spiced Cider Syrup & Honey Butter
  • ½ cup pure maple syrup
  • ½ cup fresh apple cider
  • 1 tablespoon unsalted butter
  • ½ teaspoon ground cinnamon simmered together for 3 minutes
  • 4 tablespoon whipped cinnamon honey butter for topping

Method
 

Reduce Cider & Mix Batter
  1. Simmer Apple Cider: In a small saucepan, bring 1 ½ cups apple cider to a steady simmer over medium heat for 12 to 14 minutes until concentrated down to ½ cup. Set aside to cool to lukewarm.
  2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, and sea salt until evenly dispersed.
  3. Combine Wet & Dry: In a medium bowl, whisk buttermilk, cooled cider reduction, eggs, melted butter, and vanilla. Pour wet ingredients into dry and fold gently with a spatula just until combined (small lumps are completely normal and guarantee tenderness!). Fold in diced apples if using. Rest batter for 10 minutes.
Griddle & Flip to Golden Perfection
  1. Heat Griddle: Heat a cast iron skillet or flat griddle over medium heat (about 350°F / 175°C). Brush lightly with butter.
  2. Griddle Pancakes: Pour ⅓ cup portions of batter onto the hot griddle. Cook for 2 to 3 minutes until bubbles form across the surface and pop, and the bottom edges are set and golden brown.
  3. Flip & Finish: Slide a thin spatula underneath and flip gently. Cook for another 1 to 2 minutes on the second side until puffed, cooked through, and golden. Transfer to a warm plate.
Simmer Syrup & Serve
  1. Warm Spiced Cider Syrup: In a small saucepan over medium heat, combine maple syrup, apple cider, 1 tablespoon butter, and cinnamon. Simmer for 3 minutes until glossy and fragrant.
  2. Stack & Drizzle: Stack warm pancakes tall on plates, crown with a generous pat of cinnamon honey butter, and pour the warm spiced apple cider syrup generously down the sides. Serve immediately with hot coffee!

Notes

Baker's Fluffiness Tip: Resting the pancake batter for 10 minutes allows the buttermilk acid and baking powder to fully react, inflating millions of microscopic air bubbles. Do not over-mix or stir the rested batter—scoop gently from the bowl directly onto the hot griddle for sky-high, pillowy pancakes!

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