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Apple Cider Pancakes with Cinnamon Butter

Apple Cider Pancakes with Cinnamon Butter

Published September 23, 2026

Tender, spiced pancakes infused with reduced apple cider, topped with whipped cinnamon butter for a warm fall breakfast.

Reduce apple cider to about 3/4 cup before adding to batter; this concentrates the flavor and prevents excess moisture. Do not overmix the batter once wet and dry ingredients are combined; lumps are fine and lead to tender pancakes.

If cider is unavailable, substitute with apple juice simmered down to 3/4 cup, though fresh cider will give deeper flavor. Cinnamon butter can be made up to 1 day ahead and refrigerated; let it soften slightly before serving.

Cook time
40 min
Rating
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Ingredients

Scale
Measurement units
  • 1 cup apple cider (fresh, not juice)
  • 8 tbsp unsalted butter (4 tbsp for cinnamon butter, 4 tbsp for batter)
  • 1 ½ tsp ground cinnamon (1 teaspoon plus ½ teaspoons, divided)
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 1 ½ cups whole milk
  • 1 tsp vanilla extract
  • 2 tbsp neutral oil (for griddle)
  • 2 tbsp powdered sugar (for cinnamon butter)

Instructions

Reduce the apple cider
Pour apple cider (1 cup) into a saucepan and bring to a simmer over medium heat.
Simmer until reduced to about 3/4 cup, approximately 5–7 minutes.
Remove from heat and let cool to room temperature.
Equipment: saucepan
Make the cinnamon butter
In a small bowl, combine 4 tbsp softened butter, ground cinnamon (1 teaspoon), and powdered sugar (2 tablespoon).
Whip with a hand mixer or fork until pale and fluffy, about 2 minutes.
Set aside at room temperature.
Equipment: small bowl, hand mixer or fork, mixing bowl
Combine dry ingredients
In a mixing bowl, whisk together all-purpose flour (2 cup), granulated sugar (2 tablespoon), baking powder (2 teaspoon), salt (½ teaspoon), and ground cinnamon (½ teaspoon).
Equipment: mixing bowl, whisk, small bowl
Mix the wet ingredients
In another bowl, whisk together 2 eggs, whole milk (1 ½ cup), vanilla extract (1 teaspoon), and the cooled reduced cider.
Whisk in 4 tbsp melted butter until fully incorporated.
Equipment: whisk, mixing bowl, small bowl
Make the batter
Pour the wet ingredients into the dry ingredients and whisk gently until just combined; small lumps are fine.
Let batter rest for 2 minutes.
Equipment: whisk
Heat the griddle and cook pancakes
Heat a griddle or large skillet over medium heat and lightly oil with neutral oil (2 tablespoon).
When a drop of water sizzles on the surface, pour 1/4 cup batter per pancake onto the griddle.
Cook until the edges look set and bubbles form on the surface, about 2–3 minutes.
Flip gently with a spatula and cook the other side until golden brown, about 1–2 minutes.
Transfer to a warm plate and repeat with remaining batter.
Equipment: griddle or large skillet, spatula
Serve
Stack warm pancakes on serving plates and top each stack with a generous dollop of cinnamon butter.

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