Fluffy pancakes made with cider boiled down to a concentrated syrup, so they actually taste like apple cider, topped with whipped cinnamon butter.
For chunky apples on top like the photo, serve with our Apple Syrup: https://noadscooking.com/recipes/syrup-apple/ . Start it while the cider boils down and it's ready when the pancakes are. For more apple, fold 1 small grated apple, squeezed dry, into the batter at the end.
Before you start: set 4 tbsp of the butter out to soften about 30 minutes ahead; melt the other 4 tbsp of butter and let it cool slightly; heat the oven to 200°F and set a baking sheet inside to keep pancakes warm. If the batter thickens too much while you cook, stir in a splash of milk.
Ingredients
Scale
Measurement units
- 2 cups apple cider (fresh or shelf-stable cider; boils down to 1/2 cup)
- 8 tbsp unsalted butter (divided; 4 tbsp softened for the cinnamon butter, 4 tbsp melted for the batter)
- 1 ½ tsp ground cinnamon (divided; 1 tsp for the butter, 1/2 tsp for the batter)
- 2 tbsp powdered sugar
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp fine salt
- 1 ½ cups whole milk (cold)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp neutral oil (for the griddle)
Ingredients
Scale
Measurement units
- 2 cups apple cider (fresh or shelf-stable cider; boils down to 1/2 cup)
- 8 tbsp unsalted butter (divided; 4 tbsp softened for the cinnamon butter, 4 tbsp melted for the batter)
- 1 ½ tsp ground cinnamon (divided; 1 tsp for the butter, 1/2 tsp for the batter)
- 2 tbsp powdered sugar
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp fine salt
- 1 ½ cups whole milk (cold)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp neutral oil (for the griddle)
Instructions
Boil down the cider
Pour apple cider (2 cups) into a small saucepan and bring to a lively boil over medium-high heat.
Boil for 15 to 20 minutes, until it's reduced to about a quarter of where it started and looks lightly syrupy. Pour it into a glass measuring cup to check; if there's more than half a cup, boil a few minutes longer. Watch it closely at the end so it doesn't scorch.
Equipment: small saucepan
Make the cinnamon butter
While the cider boils, put softened butter (4 tbsp), powdered sugar (2 tbsp) and ground cinnamon (1 tsp) in a small bowl.
Whip with a hand mixer or fork until pale and fluffy, about 2 minutes. Leave it at room temperature so it stays soft.
Equipment: small bowl, hand mixer or fork
Whisk the dry ingredients
In a large bowl, whisk together all-purpose flour (2 cups), granulated sugar (2 tbsp), baking powder (2 tsp), fine salt (½ tsp) and ground cinnamon (½ tsp).
Equipment: two mixing bowls, whisk
Mix the wet ingredients
Pour cold whole milk (1 ½ cups) into a second bowl and whisk in the hot reduced cider, scraping out every bit of the syrup; the milk cools it right down.
Whisk in large eggs and vanilla extract (1 tsp).
Whisk in melted butter (4 tbsp) until smooth.
Equipment: two mixing bowls, whisk
Make the batter and rest it
Pour the wet ingredients into the dry and stir gently with the whisk just until no dry flour remains. Small lumps are fine.
Let the batter rest while the griddle heats, about 5 minutes. It will puff and thicken slightly.
Equipment: whisk
Cook the pancakes
Heat a griddle or large skillet over medium heat. Pour in a little neutral oil (1 tbsp) and wipe it into a thin film with a folded paper towel. Keep the towel to re-oil between batches.
The griddle is ready when a few drops of water skitter and sizzle away. Make one small test pancake first and adjust the heat if it browns too fast or too slow.
Scoop the batter with a quarter-cup measure, leaving room between pancakes. Cook 2 to 3 minutes, until bubbles on top pop and stay open and the edges look dull.
Flip once and cook 1 to 2 minutes more, until golden underneath.
Move the pancakes to the baking sheet in the 200°F oven to keep warm. Wipe the griddle with the oiled towel and repeat with the remaining batter.
Equipment: griddle or large skillet, spatula, baking sheet
Serve
Stack the warm pancakes and top each stack with a spoonful of the cinnamon butter so it melts down the sides. Add maple syrup if you like.
Tomorrow's Meal
Cider Pancake Breakfast Sandwiches
Leftover pancakes crisped in butter and stacked with a fried egg, a sausage patty and a swipe of the cinnamon butter.
You'll need to pick up:
4 breakfast sausage patties4 eggs4 slices cheddar1 tbsp butter
Quick overview:
- 1.Cook the sausage patties in a skillet over medium heat 3 to 4 minutes per side until cooked through; move to a plate
- 2.Fry the eggs in the same skillet 2 to 3 minutes and lay a slice of cheddar on each to melt
- 3.Wipe the pan, melt the butter, and crisp 8 leftover pancakes 1 to 2 minutes per side
- 4.Swipe the pancakes with leftover cinnamon butter and sandwich the sausage and egg between them
Before you cook
Cook notes
- • Before you start: set 4 tbsp of the butter out to soften about 30 minutes ahead; melt the other 4 tbsp of butter and let it cool slightly; heat the oven to 200°F and set a baking sheet inside to keep pancakes warm.
- • For chunky apples on top like the photo, serve with our Apple Syrup: https://noadscooking.com/recipes/syrup-apple/ . Start it while the cider boils down and it's ready when the pancakes are.
- • For more apple, fold 1 small grated apple, squeezed dry, into the batter at the end.
- • Make ahead: whisk the dry ingredients the night before and keep covered. The cinnamon butter keeps 1 week in the fridge; let it soften before serving.
- • Leftover pancakes freeze well for up to 2 months. Reheat in a toaster or a dry skillet over medium-low heat.
- • If the batter thickens too much while you cook, stir in a splash of milk.
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