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.
Apple Pancakes with Apple Cider Syrup
- 2 cups flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 2 cups buttermilk
- 1/4 cup sour cream
- 2 eggs
- 3 tbsp butter melted and slightly cooled
- 2 apples peeled and thinly sliced
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp brown sugar
- 1-2 tbsp butter
Apple Cider Syrup
- 1/4 cup sugar
- 2 tsp cornstarch
- 1 tsp cinnamon
- 1 cup apple cider
- 1 tbsp butter
- 1 tsp lemon juice
- pinch of salt
- 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.