Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg
- 1 cup apple cider (not apple juice)
- 1 large egg
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract (optional)
- Optional: 2–3 tablespoons grated apple
- Optional: 2 tablespoons chopped pecans
- Optional: 1 tablespoon brown sugar (if cider is not very sweet)
Instructions
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the egg, apple cider, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry and stir just until combined. Some lumps are fine.
- Let the batter rest for 10 minutes while you heat the skillet.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter.
- Pour 1/4 cup of batter for each pancake. Cook until bubbles form and edges look set (about 2–3 minutes), then flip and cook 1–2 minutes more until golden.
- To make the topping: melt 2 tablespoons unsalted butter. In a small bowl, mix 2 tablespoons sugar with 1/2 teaspoon cinnamon.
- Brush pancakes with melted butter immediately after cooking, then sprinkle with cinnamon-sugar mix for a crackly, delicious finish.
Notes
Letting the batter rest helps create fluffier pancakes. Don’t substitute apple juice for cider—it lacks the depth and acidity that make these pancakes shine. For extra flair, top with whipped cream, vanilla yogurt, or a drizzle of reduced apple cider.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 9g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg