Okay, I confess—I might have a small addiction to pancakes. There are lots of pancake recipes on Eat Laugh Purr, and I am not ashamed. I have a new addition to my collection that is perfect for Fall. Or whenever you get the urge for yummy pancakes.
Apples and Fall seem to go hand-in-hand. It’s the romantic notion of picking apples at the orchard on crisp October afternoon. Of course, the reality for me was standing with my parents under their apple tree on a hot September afternoon while mentally calculating how many more apples my mom and I were going to peel and slice.
It was a lot.
We stuffed her freezer full of apples, and she can make plenty of pies, crisps, applesauce and apple butter to keep my family happy for a long time. These pancakes would also be a good choice to use up some of those apples. They smell heavenly while they cook and freeze beautifully too.
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Apple Pancakes with Apple Cider Syrup
Adapted from Katie at the Kitchen Door
Makes 10-12 pancakes
- 2 cups flour
- 2 Tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups buttermilk
- 1/4 cup sour cream
- 2 eggs
- 3 Tablespoons butter, melted and cooled
- Two apples, peeled and thinly sliced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 Tablespoons brown sugar
- 1-2 Tablespoons butter
Apple Cider Syrup:
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon cinnamon
- 1 cup apple cider
- 1 Tablespoon butter
- 1 teaspoon lemon juice
- Pinch of salt or to taste
- In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and spices together until thoroughly combined.
- In a separate bowl, gently beat eggs, buttermilk, sour cream, and melted butter, until just combined.
- Add wet ingredients to dry, and mix gently. Batter should still be slightly lumpy. Do not over mix. Let batter sit for 10 minutes.
- While the pancake batter rests, make your apple filling. In a medium skillet, melt butter. Add sliced apples, brown sugar and spices. Cook until apples are tender, 2-3 minutes. Stir frequently.
- Add cooked apples to pancake batter and gently stir to incorporate apples.
- Melt butter in a non-stick griddle or skillet. Pour 1/2 cup of pancake batter onto griddle. Cook until edges are set and bubbles on the surface are just beginning to break, 2-3 minutes.
- Flip pancakes and cook until golden brown, another 1-2 minutes.
- Repeat with remaining batter.
- While pancakes are cooking, make the syrup. In a small sauce pan, mix the apple cider and cornstarch together until the cornstarch is completely dissolved. Then add remaining ingredients. Bring to a boil and stir until syrup is slightly thickened. Keep warm until serving.
- Serve warm pancakes with apple cider syrup. You could also add some toasted walnuts too.