Fluffy Apple Cider Pancakes | Simply Quinoa

I get excited every time fall rolls around. I love the colorful leaves, the back-to-school excitement, and the promise of the holidays. My favorite part has to be the autumn flavors, though. When else do you get an excuse to make apple- and pumpkin-themed everything?

I’ve been searching for the perfect apple pancakes for a long time, but they always seem to be missing something. I’ve tried adding applesauce, apple chunks, and shredded apple. They’re all fine, but they just deliver huge apple flavor. You know? I had some apple cider lying around the other day and decided to try adding a smidge to my apple pancake batter. And you know what? It worked. It added the perfect amount of apple flavor (love the way it plays with the cinnamon) and made the pancakes extra fluffy. Win, win!

Meet Your Go-To Apple Pancake Recipe for Fall

If you’re teetering on the edge of whether or not you want to take a gamble on pouring apple cider into your pancake batter, allow me to give you a nudge. Here’s why you won’t regret it:

• I’ve had “apple” pancakes before, but they usually take their apple flavor from applesauce alone. I decided to ramp things up a bit here by mixing some apple cider into the batter, and man, can you tell the difference. It really drives the apple flavor home without making the pancakes overly sweet. The way it pairs with the warming cinnamon? Absolute fall perfection.
• These pancakes are marvelously fluffy. The acid from the apple cider, combined with the dual action of the baking powder and baking soda, really does the trick. The cider adds lovely moisture, too, without weighing the pancakes down.
• Fall means school’s back in session, so if you’re a busy momma like me, you’re probably looking for some convenient breakfast options. These pancakes freeze really well, and all you have to do to reheat them is pop them in the toaster or the toaster oven. So, make a big batch on a lazy weekend morning, freeze ’em, and enjoy throughout the week.

Ingredients Needed

Here’s a list of everything you’ll need for this apple pancakes recipe. Get ready to fire up the stove. For precise measurements, scroll to the recipe card below.

• Plain Greek yogurt – Stick with Greek yogurt. It gives these pancakes a really nice fluff.
• Applesauce – For added moisture and apple flavor. I highly recommend unsweetened applesauce so the pancakes aren’t overly sweet.
• Apple cider – If you don’t have apple cider, you can use your favorite milk (dairy or plant milk), but I highly recommend running to the grocery store and grabbing that cider. The apple flavor it delivers is just unbeatable. The extra acid in the cider also helps fluff these pancakes up a little more.
• Eggs – Use room-temperature eggs. They’ll mix more easily with the other ingredients. Prefer flax eggs? Go for it.
• Vanilla – To add a little warmth and depth to the flavor profile.
• All-purpose flour – You can use a quality 1:1 gluten-free flour if you prefer.
• Leavening agents – I used a combination of baking powder and baking soda to give these pancakes the perfect rise.
• Ground cinnamon – I LOVE the warmth the cinnamon contributes. Throw a little nutmeg in there too if you’re feeling extra autumn-y.
• Salt – To break up the sweetness a smidge.
• Shredded apple – With as much juice pressed out as possible. This is an optional mix-in if you want to add some fun texture and apple-iness.
• Butter – To grease the pan. Cooking spray would be fine too.

How to Make Apple Cider Pancakes

All you need is one mixing bowl, some measuring cups/spoons, and a skillet to make these easy pancakes. Here’a quick overview of how it’s done (see the recipe card for more detailed instructions):

• Add the dry ingredients. Mix in the flour, leavening agents, cinnamon, and salt. Fold in the apples if using.
• Prep the pan. Preheat a pan to medium-low heat and grease it.

• Cook the pancakes. Scoop 1/4 cup of the batter into the pan and cook until bubbles form (2-3 minutes), then flip and cook for 1-2 more minutes. Repeat with the remaining batter.
• Serve. Serve warm with your favorite toppings. I like mine with butter, sliced fruit, and a little maple syrup.

Tips for Perfect Pancakes

Striving for pancake perfection? Pay attention to these tips and tricks:

• Don’t overmix. When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing will overdevelop the gluten in the flour, resulting in tough, dense pancakes.
• Press out the apple juice. If you choose to fold shredded apple into the batter, press out as much of the liquid as possible after shredding. Too much moisture will result in soggy, gummy pancakes.
• Rest. If you have some time, let the batter rest for 5-10 minutes before cooking the pancakes. This will give the flour a chance to hydrate for more tender pancakes.
• Keep an eye on the heat. Because of the natural sugars in the applesauce and apple cider, these pancakes can brown quickly. So keep the heat to medium-low and keep an eye on things.
• Re-grease. Between batches, re-grease the pan with butter or cooking spray to keep the pancakes from sticking.

Storage and Reheating

• Refrigerator: Once cool, seal leftover apple cider pancakes in an airtight container. They’ll keep in the fridge for up to 3 days.
• Freezer: Need more time? Spread fully cooled pancakes over a baking sheet and pop them in the fridge for an hour or so to firm up. Then, load them into a freezer bag and store them in the freezer for up to 3 months.
• To reheat: Pop leftover pancakes (frozen or refrigerated) in the toaster or toaster oven for a couple of minutes until heated through. You can microwave them, but they’ll dry out a bit.

More Cozy Fall Breakfast Recipes

If you love this apple pancake recipe, try your hand at some of my other seasonal breakfast faves: