Apple Cinnamon Pancakes with Warm Cider Syrup
Fluffy, spiced pancakes studded with tender apple pieces, topped with a golden pour of warm cider syrup—this breakfast is pure fall comfort. The apples bring sweetness and texture, while the cider syrup adds a cozy, tangy finish that makes every bite taste like a crisp autumn morning. Perfect for weekend brunches or lazy holiday mornings.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
Ingredients
Pancakes:
1 1/2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 cup milk
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1 cup peeled, finely diced apple (Granny Smith or Honeycrisp work well)
Warm Cider Syrup:
1 cup apple cider
1/2 cup brown sugar, packed
1 tbsp cornstarch
1/2 tsp ground cinnamon
1/4 cup butter
Instructions
Make the syrup: In a small saucepan, whisk cider, brown sugar, cornstarch, and cinnamon. Bring to a boil over medium heat, whisking until thickened. Stir in butter until melted. Keep warm.
Make the pancakes: In a large bowl, whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt. In another bowl, whisk milk, egg, melted butter, and vanilla. Pour wet ingredients into dry and stir until just combined. Fold in apples.
Heat a lightly greased skillet over medium heat. Pour 1/4 cup batter per pancake and cook until bubbles form on top; flip and cook until golden.
Serve warm with generous spoonfuls of cider syrup.
Nutrition
- Calories: 350
- Fat: 12g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g