Golden, fluffy, and bursting with fresh apple goodness, these apple pancakes are the ultimate cozy breakfast. Paired with a warm, spiced cider syrup that’s glossy and sweet (but not too sweet!), every bite tastes like a crisp autumn morning. Trust me—you’re going to want to drizzle this syrup on everything.
Why You’ll Love This Recipe
- Cozy & Comforting: Imagine biting into a stack of pancakes that taste like apple pie in breakfast form.
- Homemade Magic: The cider syrup is a total game-changer—better than anything store-bought.
- Family-Friendly: Simple ingredients and approachable steps make it perfect for weekend breakfasts.
- Versatile: Works for brunch, breakfast-for-dinner, or even as a sweet treat.
Ingredients
Here’s what you’ll need to bring this fall-inspired stack to life:
- All-Purpose Flour: The base that keeps the pancakes light yet sturdy.
- Sugar: Just enough sweetness to balance the apples.
- Baking Powder: Your ticket to fluffy pancakes.
- Cinnamon: Adds warmth and that classic apple-pie flavor.
- Salt: Enhances all the other flavors.
- Milk: Creates a smooth, pourable batter.
- Eggs: Add richness and hold everything together.
- Melted Butter or Neutral Oil: Keeps the pancakes moist and tender.
- Vanilla Extract: A little aromatic sweetness.
- Apples (Fuji or Gala, grated): Fresh fruitiness and moisture in every bite.
For the cider syrup:
- Apple Cider: The star ingredient for a tangy-sweet sauce.
- Brown Sugar: Deep caramel notes to balance the tart cider.
- Cornstarch: Thickens the syrup to that perfect glossy consistency.
- Cinnamon: Infuses the syrup with cozy spice.
- Lemon Juice: Brightens the flavors and balances the sweetness.
- Butter: Finishes the syrup with richness and shine.
Note: Full ingredient list with measurements is included in the recipe card below.
How to Make the Recipe
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until combined.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk milk, eggs, melted butter, and vanilla until smooth and well blended.
Step 3: Create the Batter
Pour the wet ingredients into the dry mixture. Stir gently until just combined (a few lumps are okay!). Fold in the grated apples.
Step 4: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease. Pour about ¼ cup of batter for each pancake and cook 2–3 minutes until bubbles form. Flip and cook 2 more minutes until golden.
Step 5: Make the Cider Syrup
In a small saucepan, whisk together apple cider, brown sugar, cornstarch, cinnamon, and lemon juice. Bring to a gentle boil, whisking constantly until thickened (about 4–5 minutes). Remove from heat and stir in the butter until smooth.
Step 6: Serve & Enjoy
Stack the pancakes high, drizzle generously with warm cider syrup, and top with extra apple slices or toasted walnuts if you like.
Pro Tips for Making the Recipe
- Don’t Overmix: A lumpy batter = fluffier pancakes.
- Keep Them Warm: Place cooked pancakes on a baking sheet in a 200°F oven while finishing the batch.
- Grate the Apples Finely: This helps them blend seamlessly into the batter.
- Double the Syrup: It’s so good you’ll want extra for waffles, French toast, or ice cream.
How to Serve
These apple pancakes are perfect as is, but here are a few fun ways to serve them:
- Classic Stack: Drizzled with cider syrup and dusted with powdered sugar.
- Brunch Style: Add a side of crispy bacon or breakfast sausage.
- Dessert Twist: Top with vanilla ice cream and caramel drizzle for an apple-pie pancake sundae.
Make Ahead and Storage
Storing Leftovers
Keep leftover pancakes in an airtight container in the fridge for up to 3 days. Store syrup separately.
Freezing
Freeze cooled pancakes in a single layer, then transfer to a freezer bag. Freeze up to 2 months. Syrup can also be frozen in a jar or container.
Reheating
Reheat pancakes in a toaster or warm oven. Warm syrup in the microwave or on the stovetop until pourable.
FAQs
1. Can I use a different type of apple?
Yes! Honeycrisp, Granny Smith (for a tangier bite), or Pink Lady all work beautifully.
2. Do I have to peel the apples?
Peeling is recommended for a smoother texture, but if you like a little rustic vibe, you can leave the skin on.
3. Can I make the batter ahead of time?
It’s best to cook pancakes fresh, but you can mix the dry ingredients in advance and add wet ingredients right before cooking.
4. Is there a substitute for apple cider in the syrup?
If you can’t find cider, apple juice works too—just reduce the sugar slightly since juice is sweeter.
Apple Pancakes with Cider Syrup
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, mix the egg, milk, and melted butter. Add to the dry ingredients and stir until just combined.
- Fold in the grated apple. Let the batter rest for 5 minutes.
- Heat a lightly greased griddle over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
- For the cider syrup: bring apple cider to a simmer in a small saucepan. Stir in the cornstarch slurry and cook until thickened. Remove from heat and stir in butter and cinnamon.
- Serve pancakes warm with cider syrup drizzled over the top.