Fluffy Apple Cider Pancakes for Cozy Fall Mornings

Delight in these Fluffy Apple Cider Pancakes, perfect for cozy fall mornings with sweet and tangy flavors.

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Prep Time 10

Cook Time 6

Total Time 16

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Apple Cider fresh-pressed yields the best results
1 cup Buttermilk Pancake Mix can use your preferred pancake mix
2 Eggs for a vegan option, consider using flaxseed or chia seeds
1 teaspoon Cinnamon nutmeg or pumpkin spice can be used as a twist
¼ teaspoon Nutmeg reduce quantity for a milder flavor

Topping Ideas

to taste Maple Syrup natural complement to apple cider pancakes
to taste Fresh Fruit berries or banana slices add freshness
to taste Butter enhances creaminess of pancakes

Equipment

Mixing bowl
Whisk
Griddle or non-stick skillet

Method

Step-by-Step Instructions

In a mixing bowl, pour in 1 cup of apple cider along with 1 cup of buttermilk pancake mix. Whisk gently until just combined; small lumps are okay.
Crack in 2 eggs and sprinkle 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg into the bowl. Carefully fold the mixture together.
Heat a griddle or non-stick skillet over medium heat, about 350°F. Lightly grease the surface.
Ladle about ¼ cup of the batter onto the griddle for each pancake, forming 4-inch circles. Cook for 2-3 minutes until bubbles form.
Gently flip the pancakes when bubbles appear and cook for an additional 1-2 minutes until golden brown.
Serve immediately with butter and a drizzle of maple syrup, or enjoy plain.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 70mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 5gVitamin A: 200IUCalcium: 150mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze pancakes for up to 2 months and reheat in the toaster or microwave.

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