Dessert

Apple Cider Pancakes Recipe

Byluca Carter October 7, 2026October 7, 2026

Introduction

Apple Cider Pancakes are fluffy, cozy, and bursting with warm fall flavors. Made with apple cider, apple pie spice, and a hint of homemade Apple Cider Syrup in the batter, they are perfect for a comforting breakfast. Serve them warm with extra syrup for a delightful treat.

A tall stack of seven golden-brown pancakes sits on a white plate, each pancake fluffy and evenly cooked with slightly darker edges. The stack is topped with several thin, red apple slices arranged neatly on the very top. Amber maple syrup is drizzled over the pancakes, glistening and slowly dripping down the sides. The background is blurred but dark, with a white marbled surface underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250 g) all-purpose flour
2 tablespoons dark brown sugar, packed

2 teaspoons baking powder
½ teaspoon baking soda

1 ½ teaspoons apple pie spice
½ teaspoon kosher salt

1 cup (245 g) buttermilk, room temperature
¾ cup (180 g) apple cider, room temperature
2 large eggs, room temperature

3 tablespoons unsalted butter, melted, slightly cooled
1 teaspoon vanilla extract
2 tablespoons Apple Cider Syrup, plus more for serving

Instructions

Step 1: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, apple pie spice, and salt.
Step 2: In a separate bowl, whisk together the buttermilk, apple cider, eggs, melted butter, vanilla extract, and Apple Cider Syrup.
Step 3: Pour the wet ingredients into the dry ingredients and stir just until combined. Some lumps are okay. Let the batter rest for 5 minutes while you heat the skillet.

Step 4: Lightly spray a nonstick skillet or griddle with cooking spray and heat over medium heat to about 300°F.
Step 5: Scoop about ¼ cup of batter onto the hot skillet for each pancake. Cook for 2 to 3 minutes, or until bubbles form on the surface and edges look set. Flip and cook for another 1 to 2 minutes until golden brown.
Step 6: Serve the pancakes warm with extra Apple Cider Syrup poured over the top.

Tips & Variations

Use homemade Apple Cider Syrup or substitute with maple syrup for a different sweetness profile.
For extra tenderness, do not overmix the batter; a few lumps help keep pancakes fluffy.
Try adding diced apples or chopped nuts to the batter for added texture.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. Pancakes can also be frozen; separate each pancake with parchment paper, freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster or oven.

How to Serve

A tall stack of seven golden brown pancakes sits on a white plate, each pancake fluffy with a slightly crispy edge. The pancakes are evenly layered, with a drizzle of amber syrup running down the sides, catching the light. On top, there are four thin slices of red apple arranged in a small fan shape, adding a fresh contrast. The background shows a dark red cloth and a red apple out of focus on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

What if I don’t have apple pie spice?

You can make a simple substitute by mixing equal parts cinnamon, nutmeg, and ground allspice or cloves. Use about 1 ½ teaspoons total to replace the apple pie spice.