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Ultra close-up macro of towering stack of fluffy golden Apple Cider Pancakes with melting cinnamon butter and dripping maple syrup
Jennifer Lewis

Fluffy Spiced Apple Cider Pancakes (Cinnamon Butter)

Tall, ultra-fluffy autumn pancakes infused with concentrated boiled apple cider, fragrant Ceylon cinnamon, and nutmeg, crowned with melting whipped cinnamon honey butter and warm maple sautéed apples.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings (12 pancakes)
Course: Breakfast / Weekend Brunch / Fall Pancakes
Cuisine: American / New England Autumn Comfort
Calories: 410
Ingredients Method Nutrition

Ingredients
  

For the Reduced Apple Cider Base
  • 1 1/2 cups pure fresh apple cider simmered down to 1/2 cup concentrated syrup (100% non-alcoholic)
For the Fluffy Spiced Pancake Batter
  • 2 cups all-purpose unbleached flour spooned and leveled (about 250g)
  • 3 tbsp light brown sugar packed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground Ceylon cinnamon
  • 1/4 tsp ground nutmeg freshly grated preferred
  • 1/4 tsp ground ginger
  • 1/2 tsp fine sea salt
  • 1 cup buttermilk room temperature (or 1 cup milk + 1 tbsp lemon juice)
  • 2 large eggs room temperature
  • 4 tbsp (1/2 stick) unsalted butter melted and slightly cooled
  • 1 tsp pure vanilla extract
For the Whipped Cinnamon Honey Butter & Sautéed Apples
  • 1/2 cup (1 stick) unsalted butter softened to room temperature
  • 2 tbsp pure honey or pure maple syrup
  • 1 tsp ground cinnamon
  • 2 medium Honeycrisp or Gala apples peeled, cored, and sliced into thin wedges
  • 1 tbsp butter for sautéing apples
  • 1/2 cup warm pure maple syrup for serving

Method
 

Reduce the Apple Cider
  1. In a small saucepan, bring 1 1/2 cups of fresh apple cider to a brisk simmer over medium heat. Cook for 12 to 15 minutes until it reduces to exactly 1/2 cup of dark amber, intensely fragrant apple cider concentrate. Remove from heat and cool for 10 minutes.
Whisk Dry & Wet Batter Ingredients
  1. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and fine sea salt.
  2. In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, vanilla extract, and the cooled reduced apple cider until thoroughly combined.
  3. Pour the wet ingredients into the dry ingredients. Stir with a silicone spatula just until incorporated and no large streaks of flour remain. Do not overmix—small lumps in the batter ensure fluffy, pillowy pancakes! Let the batter rest for 8 to 10 minutes.
Whip the Cinnamon Butter & Warm Apples
  1. In a small bowl, beat 1/2 cup softened butter, honey, and 1 tsp cinnamon with a hand mixer or fork for 2 minutes until light and fluffy. Set aside.
  2. In a small skillet, melt 1 tablespoon butter over medium heat. Add the sliced Honeycrisp apples and 1 tablespoon maple syrup. Sauté for 5 to 6 minutes until tender and caramelized.
Griddle to Golden Perfection
  1. Heat a heavy cast-iron skillet or non-stick griddle over medium heat (around 350°F / 175°C). Brush lightly with butter or neutral oil.
  2. Pour 1/3 cup of batter per pancake onto the griddle. Cook for 2 to 3 minutes until bubbles form across the surface and edges appear set and matte.
  3. Carefully flip and cook for another 1 to 2 minutes until the underside is deep golden brown and cooked through. Transfer to a warm platter.
  4. Stack pancakes high, crown with a generous scoop of whipped cinnamon honey butter, spoon warm sautéed apples on top, and pour warm amber maple syrup over the stack!

Nutrition

Serving: 3gCalories: 410kcalCarbohydrates: 58gProtein: 8gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 85mgSodium: 480mgPotassium: 320mgFiber: 3gSugar: 24gVitamin A: 540IUVitamin C: 4mgCalcium: 180mgIron: 2.6mg

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