Apple Cider Pancakes are the perfect cozy fall breakfast! Made with grated apples, warm cinnamon, and plant-based ingredients, they’re light, delicious, and so simple to make.
There’s nothing more comforting than a stack of warm Apple Cider Pancakes when you want to feel cozy. These fluffy, golden pancakes are filled with tender, grated apples, delicious apple cider, and warm spices, making them the perfect seasonal breakfast. Vegan, dairy-free, and with an easy gluten-free option, they’re simple to whip up and irresistibly delicious.
Why You’ll Love This Recipe
Apple Cider Pancakes are the kind of breakfast that turns an ordinary morning into something special. The grated apples add natural sweetness and moisture, while the cinnamon and nutmeg bring warmth and spice that’s unmistakably autumn. These pancakes are easy to make with pantry staples and plant-based ingredients, and they’re family-friendly too. They cook up fluffy and golden in minutes, making them perfect for busy mornings or leisurely weekend brunches. Plus, they freeze and reheat beautifully, so you can make a batch ahead and enjoy a cozy, nourishing breakfast anytime. Whether you drizzle them with maple syrup, top with extra apple slices, or sprinkle with toasted nuts, these pancakes are a delicious way to celebrate the flavors of fall.
Ingredients
- Apples: Freshly grated apples add natural sweetness and juicy flavor.
- Apple Cider: For an even more flavorful boost of apple.
- Applesauce: Adds apple flavor and moisture.
- Flour: A simple base; use all-purpose or a gluten-free blend.
- Ground Cinnamon: Brings warm, cozy spice vibes.
- Nutmeg: A hint of depth and aromatic flavor.
- Baking Powder: Makes the pancakes fluffy and light.
- Maple Syrup or Brown Sugar: For sweetness and balance.
- Vanilla Extract: Adds richness and a warm undertone.
- Salt: Just a pinch to bring the flavors together.
- Vegan Butter or Oil: For cooking the pancakes golden brown.
How to Know When to Flip a Pancake
The secret to perfect pancakes is flipping at just the right moment:
Bubbles appear on the surface—when they pop and leave little holes, you’re close.
Edges look set and dry rather than shiny.
Golden halo starts forming around the edges.
Timing check: usually 2–3 minutes on the first side, 1–2 minutes on the second.
👉If the pancake resists your spatula, wait another 20–30 seconds before trying again.
Tools & Equipment Needed
- Mixing Bowl: Just one to keep it simple!
- Whisk or Wooden Spoon: To mix it up!
- Box Grater: For the apples.
- Measuring Cups and Spoons: Of course!
- Skillet or Griddle: I use my favorite cast iron skillet, but use something you know to be nonstick.
- Spatula: A thin metal one that’s a little bit flexible works great for pancakes.
Why Rest Pancake Batter?
Letting pancake batter rest for 5–10 minutes before cooking allows the flour to hydrate and the baking powder to activate, which makes the pancakes fluffier.
How to Make Apple Cider Pancakes
Grate the apples using a box grater and set aside.
In a medium-large mixing bowl, combine apple cider, brown sugar, vanilla, grated apple, and applesauce.
Sift the dry ingredients into the wet ingredients: flour, baking powder, cinnamon, nutmeg, and salt.
Stir the sifted dry ingredients into the mixed wet ingredients until just combined; don’t overmix.
Rest the batter for 5 to 10 minutes.
Heat a skillet or griddle over medium heat and grease lightly with vegan butter or oil.
Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden.
Serve warm with maple syrup, fresh apple slices, and chopped nuts if desired. Or try THIS Apple Pecan Sauce Recipe for a homemade topping!
From My Kitchen to Yours
Apple Cider Pancakes are fluffy, fragrant, and naturally sweet. They’re perfect for cozy mornings or festive autumn brunches. Whether you’re enjoying them hot off the skillet with maple syrup or saving a few for busy weekday breakfasts, these pancakes are deliciously seasonal, comforting, and affordable.
Apple Cider Pancakes: A Cozy Delicious Breakfast
Apple Cider Pancakes are fluffy, golden, and bursting with cozy fall flavor. Grated apples, cinnamon, nutmeg, and a splash of apple cider make them taste like apple pie in pancake form. Perfect for a crisp autumn morning, they’re easy to make, naturally vegan, and delicious stacked high with maple syrup or topped with warm sautéed apples.
Ingredients
Wet Ingredients
- 1 1/2 cup (240 ml) apple cider – $0.50
- 2 tbsp brown sugar – $0.20
- 1 tsp vanilla extract – $0.15
- 1 cup grated apple – $0.60
- 1/2 cup applesauce – $0.50
Dry Ingredients
- 2 cups (190 g) all-purpose flour - $0.40
- 2 tsp baking powder – $0.10
- 2 tsp ground cinnamon – $0.10
- 1/2 tsp ground nutmeg – $0.05
- 1/4 tsp salt – $0.02
For Cooking
- 1 tbsp oil or vegan butter for cooking – $0.15
Instructions
1. In a medium-large mixing bowl, combine apple cider,
sugar, vanilla, applesauce, and grated apple. Whisk together until well
combined.
2. Sift the dry ingredients into the wet ingredients: the
flour, baking powder, cinnamon, nutmeg, and salt.
3. Stir the dry ingredients into the wet ingredients and mix until
just combined and everything is evenly incorporated. Don’t overmix. Rest 5 to
10 minutes. Add a little more apple cider if needed for the perfect consistency.
4. Heat a skillet or griddle over medium heat, lightly grease with
oil or butter.
5. Pour about 1/4 cup batter per pancake. Cook until bubbles
form, flip, and cook until golden.
6. Serve warm with maple syrup, chopped apples, and/or nuts. This Apple Pecan Sauce is also great on these!
7. Store leftovers in an airtight container in the fridge for a few days, or these can be frozen with a small sheet of wax paper in between each pancake and placed in an airtight container.
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.