Apple Cider Pancakes are a fun fall breakfast made with apple cider, warm apple pie spice, and my Apple Cider Syrup right in the batter.The syrup is what gives these pancakes that extra apple cider flavor, so make it first! Once the syrup is ready, the pancakes come together just like my favorite buttermilk pancakes.Serve them warm with more Apple Cider Syrup on top for a breakfast that tastes like fall! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-purpose flour: Gives the pancakes their structure.

I recommend all-purpose flour for the best texture.Dark brown sugar: Adds sweetness and a little extra molasses flavor.Light brown sugar can be used instead.

Baking powder and baking soda: Both help the pancakes rise and become light and fluffy.For the best results, use both as called for.Apple pie spice: Adds warm fall flavor.

You can use homemade apple pie spice or your favorite store-bought blend.Kosher salt: Balances the sweetness and enhances the other flavors.Buttermilk: Adds moisture and a slight tang while helping create tender pancakes.

Whole milk can be used, but the pancakes may not be quite as tender.Apple cider: Gives the pancakes their apple flavor.Apple juice can be used, but the cider will give you a deeper apple flavor.

Eggs: Help bind the ingredients and give the pancakes structure.

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