Apple Cider Pancakes with Apple Cider Syrup
Servings: 4 servings
Calories: 670kcal
A delicious fall breakfast idea is Apple Cider Pancakes. They are delicious topped with powdered sugar with a dash of cinnamon & nutmeg, or sautéed apples. I like to top mine with Apple Cider Syrup.
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Ingredients
- Apple Cider Pancakes
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 ⅓ teaspoons baking powder
- 2 pinches of salt
- 1 teaspoon cinnamon
- A dash of nutmeg
- 2 eggs
- ¼ cup vegetable oil
- ½ cup buttermilk
- ½ cup plain or vanilla yogurt
- 4 TBS brown sugar
- 1 teaspoon cinnamon
- A dash of nutmeg
- 1 teaspoon vanilla or vanilla bean paste
- 1 cup apple cider
- Apple Cider Syrup Recipe
- 1 cup apple cider
- ¼ cup brown sugar
- 3 TBS cup white sugar
- ¾ TBS cornstarch
- ½ teaspoon cinnamon
- dash of nutmeg
- 1 TBS fresh lemon juice
- 1 teaspoon vanilla or vanilla bean paste
- 2 TBS butter
Instructions
- Blend together the flour baking soda, baking powder, salt, cinnamon & nutmeg. Set aside.
- In a mixing bowl, combine the eggs, oil, yogurt, sugar, cinnamon, nutmeg, vanilla and cider. Mix well.
- Add in the dry ingredients and mix until incorporated and the consistency you enjoy for pancakes. Add a little more cider or flour (either way) if you prefer it differently.
- Cook pancakes as you would normally over medium heat in a buttered or oiled skillet.
- For the SyrupCombine all ingredients *except butter* in a saucepan. Whisk over medium heat for a few minutes until bubbly & thickened a bit. Remove from heat, add in the butter, stir until melted and serve warm.
Notes
Makes 8-10 pancakes depending on size of pancake made.
Syrup is best served warm. If you don't want to use cornstarch, just allow mixture to boil for a few minutes to help it thicken. You can easily double the Apple Cider Syrup ingredients. Keep syrup refrigerated in a mason jar (after it is completely cool). Use within 7-10 days. Reheat it gently in microwave (30 second intervals and stir) or in a small pot, just until warmed and loose. Calories are calculated dividing the full recipe for pancakes and syrup between 4 people.
Syrup is best served warm. If you don't want to use cornstarch, just allow mixture to boil for a few minutes to help it thicken. You can easily double the Apple Cider Syrup ingredients. Keep syrup refrigerated in a mason jar (after it is completely cool). Use within 7-10 days. Reheat it gently in microwave (30 second intervals and stir) or in a small pot, just until warmed and loose. Calories are calculated dividing the full recipe for pancakes and syrup between 4 people.
Nutrition
Serving: 4servings | Calories: 670kcal | Carbohydrates: 128g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 751mg | Potassium: 406mg | Fiber: 3g | Sugar: 52g | Vitamin A: 361IU | Vitamin C: 3mg | Calcium: 237mg | Iron: 5mg