1. Can I make Apple Cider Donut Pancakes without apple cider?

While apple cider provides the signature flavor for these pancakes, you can substitute it with apple juice in a pinch. However, using apple cider will give the pancakes a richer, deeper flavor.

2. Can I make these pancakes gluten-free?

Yes, you can easily make Apple Cider Donut Pancakes gluten-free by swapping the all-purpose or whole wheat flour with a gluten-free flour blend. Just be sure to check the rest of your ingredients to ensure they’re gluten-free as well.

3. Can I prepare the batter ahead of time?

Yes, you can prepare the pancake batter the night before and refrigerate it. Just remember to give it a gentle stir before cooking, as the ingredients may settle overnight.

4. How can I store leftovers?

Store any leftover Apple Cider Donut Pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, you can warm them in the microwave or on a griddle for the best texture.

Apple Cider Donut Pancakes – 10-Minute Fall Breakfast Recipe

Name: Apple Cider Donut Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 3 tablespoons granulated sugar; 2 eggs, room temperature; 1 3/4 cup apple cider; 3 tablespoons unsalted butter, melted; 2 cups whole wheat flour; 1 teaspoon baking soda; 2 teaspoons baking powder; 2 teaspoons cinnamon; 3/4 teaspoon salt; 1 cup granulated sugar (for cinnamon-sugar coating); 2 tablespoons cinnamon (for cinnamon-sugar coating); 2 large apples (for topping), cored, peeled, and chopped; 2 teaspoons cinnamon (for cooked apples); 1 tablespoon granulated sugar (for cooked apples)

Description

Apple Cider Donut Pancakes offer the perfect combination of sweet, spiced, and fluffy pancakes, inspired by the comforting flavors of apple cider donuts. These pancakes are easy to make, and perfect for a cozy breakfast or breakfast-for-dinner during the fall season. Topped with cinnamon sugar, a powdered sugar glaze, and cooked apples, they’re a delightful treat for all ages.

Ingredients

Scale

3 tablespoons granulated sugar
2 eggs, room temperature
1 3/4 cup apple cider
3 tablespoons unsalted butter, melted
2 cups whole wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
3/4 teaspoon salt
1 cup granulated sugar (for cinnamon-sugar coating)
2 tablespoons cinnamon (for cinnamon-sugar coating)
2 large apples (for topping), cored, peeled, and chopped
2 teaspoons cinnamon (for cooked apples)
1 tablespoon granulated sugar (for cooked apples)

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Instructions

In a medium bowl, combine eggs, melted butter, apple cider, and sugar. Whisk until combined.
In a separate bowl, sift the flour, baking powder, baking soda, cinnamon, and salt together.
Incorporate the dry ingredients into the wet ingredients, stirring gently until just combined. Let the batter sit for 10 minutes to thicken.
While the batter thickens, cook the chopped apples with cinnamon and sugar over medium heat, stirring occasionally until soft and tender. Set aside.
In a small bowl, mix the granulated sugar and cinnamon for the coating. Set aside.
Heat a large skillet or griddle over medium heat and grease with oil or butter. Pour ¼ cup of batter for each pancake.
Cook until bubbles form on the edges, about 2 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown.
Coat the hot pancakes in the cinnamon-sugar mixture, flipping them over to coat both sides.
Serve with the cooked apples, powdered sugar glaze, and maple syrup.

Notes

Don’t overmix the batter, as this can make the pancakes dense. Stir until just combined.
For extra fluffiness, allow the batter to rest for 10 minutes before cooking.
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Reheat pancakes in a skillet or microwave for best results.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg