Syrup: Spiced Apple Pancakes with Cider

Apples, apples and more apples!

I know “technically” it’s pumpkin season, but I’ve always been more of an apple fan. I do like some pumpkin treats, however if faced with the choice, I’ll pick apples every time. Enter these spiced apple pancakes!! Not only is there apples in the pancakes, but also on the pancakes. Twice! A especially simple pancakes with shredded honeycrisp apple folded into the batter, is cooked and topped with sautéed diced apples and then drizzled with a buttery cider syrup!

Apple lovers unite!

To Make These Spiced Apple Pancakes Set out:

for the cider syrup:

• apple cider – More robust than apple juice and is the base for the syrup.
• dark brown sugar – Lends sweetness and subtle caramel-like flavor
• butter – Lends richness and flavor.
• cornstarch – Helps to thicken the syrup.
• cinnamon (ground) – Lends distinct warm and woodsy flavor.
• nutmeg (ground or freshly grated) – Warm, aromatic with subtle hints of clove.

the apple topping:

• honeycrisp apples – The dependable apple flavor and texture in my opinion.
• butter – Lends fat and flavor while helping to soften the apples while they cook.
• light brown sugar – Sweetens and gives the apple subtle toffee-like flavor.
• cinnamon (ground) – Lends distinct warm and woodsy flavor.
• lemon juice – Balances the sweetness and brightens the flavor of the apples.

for the pancakes:

• unbleached all-purpose flour – Provides structure to the pancakes.
• granulated (white) sugar – Adds a touch of sweetness and flavor.
• baking powder – Is what makes pancakes light and fluffy.
• apple pie spice – Use from-scratch or store-bought.
• fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
• milk – Lends flavor and aids in yielding a tender pancake. Use any type of milk you prefer.
• egg – Lends richness and flavor.
• pure vanilla extract – Adds warmth and enhances all of the flavors in this dish.
• honeycrisp apple – For more texture, grate on the large holes of your box grater. For less, grate using the smaller side.
• butter (melted and cooled) – Lends flavor and richness.

Make The Cider Syrup:

In a sauce pan, measure and add 1 cup apple cider, 1/2 cup dark brown sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground (or grated fresh) nutmeg.

Bring to a boil over medium-high heat, whisk until thickened. Remove off of the heat and cover to keep warm.

Make The Apple Topping:

Cut 2 medium honeycrisp apples in half – I prefer to peel only one of the two apples. Then remove the core and dice into 1/2-inch pieces before adding to a 10-inch pan. To the apples add 2 tablespoons unsalted butter, 2 tablespoons light brown sugar, 1/2 teaspoon ground cinnamon and 1 teaspoon freshly squeezed lemon juice.

Cook over medium-heat, stirring often until desired doneness – for me it’s about 8 to 10 minutes. Remove off of the heat and cover to keep warm.

Make The Pancakes:

In a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 2 tablespoon (white) sugar, 2 teaspoons baking powder, 1½ teaspoons apple pie spice and 1/2 teaspoon fine salt.

Whisk well to combine.

In a 4-cup liquid measuring cup, measure and add 1-1/2 cups whole milk, 1 large egg and 2 teaspoons vanilla.

Whisk until thoroughly combined.

Next, pour the wet ingredients into the dry.

Stir until simply about combined, then add in 2 tablespoons melted (and cooled slightly) butter.

And 1 medium honeycrisp apple that has been peeled and shredded on a box grater.

NOTE: For less texture use the smaller holes on your box grater. For more texture use the larger holes. And if you have a large apple, grate only half.

Stir until incorporated, do not over mix! Over-mixing can make the pancakes gummy and dense.

Preheat your griddle 325℉ to 350℉ (or about 180℃) or a frying pan on medium to medium-high (for both methods, you may need to adjust heat as you cook) and grease with butter. Gather to butter your griddle before each batch to ensure your pancakes have crispy edges.

Measuring out 1/4 to 1/3 cup of the pancake batter and pouring it onto a preheated and buttered griddle or skillet. Cook 3 to 4 minutes on the first side or until the air bubbles pop and no longer fill back in with batter and/or the bottoms are golden brown and edges are crisp.

Flip and cook for another 2 to 3 minutes. Keep the pancakes warm while finishing with the remaining pancake batter.

HOW TO KEEP PANCAKES WARM WHILE PREPARING:

Preheat your oven to the lowest setting or 200°F. After the first batch, transfer the pancakes onto a rimmed cookie sheet. Keep the pancakes warm in your preheated oven while making the remainder of the pancakes.

Divide pancakes onto plates, top with the sautéed apples and drizzle with the cider syrup.

WHAT TO SERVE WITH PANCAKES?

Because these pancakes have the apple topping, I recommend a savory side dish to go with it. However, below is a list of some great options to be served with any pancake recipe.

• breakfast potatoes
• cauliflower hash brown patties (low carb)
• bacon and/or sausage links (regular or maple)
• fresh fruit like oranges, berries, kiwi, pineapple etc.
• pork, turkey or veggie breakfast sausage patties.
• coffee, tea or orange juice.

HOW TO STORE PANCAKES:

Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap in plastic wrap and foil before storing in a freezer safe container/bag for up to 3 months.

Enjoy! And if you give this Spiced Apple Pancakes with Cider Syrup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!