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A fork stabbing through a bite of pancakes.

Apple Cider Pancakes

Celebrate fall with these pancakes.
Course Breakfast
Cuisine American
Keyword autumn recipes, easy breakfast recipes, kid-friendly recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 pancakes
Calories 217kcal


  • 2 cups flour
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup butter melted
  • 1/2 cup buttermilk
  • 1/2 cup Greek yogurt
  • 1 cup apple cider

For the syrup:

  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tablespoon flour
  • 1 teaspoon Saigon cinnamon
  • 1 cup water
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract



  • Whisk together the dry ingredients in a medium bowl.
  • In a small bowl, combine all of the wet ingredients and whisk until well combined.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Batter should still be somewhat lumpy.
  • Grease a skillet over medium heat and add small batches of batter to the skillet. Cook over medium heat until bubbles form and pop, then flip the pancakes over and continue cooking until the bottom is browned and the center is cooked through.

For the syrup:

  • In a small sauce pan, stir together the sugars, flour, and cinnamon until combined. Mix in the water and turn the heat to medium. Bring to a rolling boil and boil, stirring occasionally, for about 10 minutes, or until the sauce thickens up a bit.
  • Remove from the heat and stir in the butter until melted.
  • Stir in the vanilla extract.
  • Serve warm.
  • Store in the fridge and reheat as needed.


Calories: 217kcal | Carbohydrates: 29g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 64mg | Sodium: 304mg | Potassium: 168mg | Sugar: 5g | Vitamin A: 270IU | Vitamin C: 0.2mg | Calcium: 68mg | Iron: 1.7mg