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One of our favorite weekend meals is pancakes. When we were in Vermont this summer I bought a cider donut pancake mix. I made them the first weekend we were home. We were sorely disappointed so I set on a quest to make apple cider pancakes.
After a couple of tries, success! My boys deemed these the best pancakes ever and they didn’t even have chocolate chips in them! While Dad’s blueberry pancakes are a classic, these are the new favorite. Especially if topped with warm apple topping.
While you can make pancakes in a skillet, I prefer to make them on a griddle. They are so much easier to flip. One of our sponsors this week, Swiss Diamond, sent me a double burner griddle and it’s my new favorite. The pancakes browned beautifully and the pan heated evenly. It is now my “go-to” griddle, not only for pancakes but quesadillas and grilled cheese sandwiches. I still love my cast iron double burner griddle but this Swiss Diamond has made me want to donate my All-Clad. It’s lighter weight and fits the double burner on my cooktop better. The clean-up is a breeze! Even melted cheese from a grilled cheese cleans up nicely. Swiss Diamond is offering an amazing prize in the giveaway so be sure to enter!
But one more thing about these delicious pancakes. Sometimes kitchen mistakes can turn in to a new recipe. That kind of happened here. The morning I made these apple cider pancakes I had also made the warm apple topping. As I was serving up the plates, I still had pancakes on the griddle pan. One of the apples fell into the uncooked pancake batter! Brilliant, I thought! So I added a few of the apple slices froth topping to the batter for another delicious treat.
Apple Cider Pancakes
- 3 cups flour
- ¼ cup packed brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon apple pie spice
- 2 ½ cups apple cider
- 3 large eggs
- 6 tablespoons butter, melted
- 1 teaspoon vanilla paste
In a large bowl, whisk together flour, sugar, baking powder, salt, apple pie spice.
In a separate bowl whisk together cider, eggs, melted butter and vanilla paste.
Pour the cider mixture over the flour mixture and whisk only until everything is combined.
Lightly grease griddle with butter. Spoon ¼ cup of batter for each pancake. When bubbles form around the edge and on top, flip the pancakes. Cook until bottoms are light brown.
Pancakes can be kept warm in a 200 - 250 degree F. oven.