When September hits it’s all things apples for me! Growing up in Spokane, Washington, we were in Apple Country. I remember going with my mom to the local apple orchards and buying a couple of crates of fresh apples every fall. We would walk through the cooler and choose a box of Red Delicious and one of Golden Delicious. They were truly…uh…delicious.
Apples season was the beginning of FALL BAKING. The smells take me right back to my childhood and wrap me up in warmth and comfort.
These Apple Pancakes with Cider Syrup make the perfect Autumn breakfast on a crisp, chilly weekend.
I make the syrup first so that it is done and ready to go when the pancakes are fresh off of the griddle.
Mix all the dry ingredients in a saucepan and then add in the cider and lemon juice.
Cook and stir until bubbling and thickened…then just add in the butter and vanilla.
Set aside and make the pancakes!
Mix all the dry ingredients in a mixing bowl.
Mix together eggs, oil, milk and grated apple.
Stir into dry ingredients.
Melt the butter in a griddle and ladle in about 1/4 cup for each pancake.
Serve hot with Cider Syrup!
Apple Pancakes with Cider Syrup
- ¼ cup brown sugar
- ¾ cup white sugar
- 2 Tbsp cornstarch
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 2 cups apple cider
- 1 Tbsp lemon juice
- ½ tsp vanilla
- 4 Tbsp butter
- 2 cups flour
- ¼ cup brown sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 2 eggs
- ½ cup oil
- 2 cups milk
- 1 medium apple, grated – about ¾ cup *I use granny smith
- Whisk together all dry ingredients in a medium saucepan.
- Add cider and lemon juice.
- Turn heat to medium high, cook and stir until syrup bubbles. Stir and cook 2 minutes.
- Remove from heat. Stir in butter and vanilla.
- Mix all dry ingredients together in a medium mixing bowl.
- In separate bowl, mix together eggs, oil and milk. Add into dry ingredients, stirring until just mixed.
- Stir in grated apples. Do NOT overmix. The batter will still be lumpy.
- Melt butter in large skillet over medium-high heat.
- Pour about ¼ cup of batter for each pancake into sizzling butter. Let cook until edges dry out and flip over.
- Serve with syrup and butter.