Fall Harvest Apple Pancakes with Cider Maple Syrup
When the air becomes crisp, cold, and fragrant with the scent of earthy leaves and mulled cider it is officially my favorite season–Fall. During this time of year a plethora of incredible produce crops up such as honey nut squash, pumpkins–of course, and apples! In California, there is no shortage of apple variety. Since moving here from New York a few years ago, my husband and I have been introduced to so many distinctive apples we had never tasted before. (The crunchy and spicy Pippin as well as the Corail Apple which has a perfectly balanced sweet and tart taste have quickly become two of our preferred snacking varieties.)
To celebrate our love of apples and mulled cider, I created delectable Apple Cider pancakes with a home crafted Cider Maple Syrup. These pancakes are spicy, warm, sweet and truly capture that mulled cider flavor we’ve all come to love and associate with the Autumn. They’re a family fall favorite and I’m sure your family will love them too.
*For accessibility, there are two ways to make this recipe using homemade mix or store bought mix.
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Time:
Prep: 10 minutes
Cook: 20 minutes
Servings: 4-6
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Cider Maple Syrup
1/2 cup unfiltered organic apple juice
1/4 cup maple syrup
1 teaspoon cinnamon
Cider Spiced Apples
1 apple of choice: A few of my favorites are Fuji, Honeycrisp, Davisson Apples, Pippin, Corali, Black Arkansas, and Sierra Beauty.
1 tab of butter
1/2 teaspoon of cinnamon
Homemade Fall Harvest Pancake Mix
1½ cups flour
2 teaspoons of cinnamon
1 teaspoon cardamon
1 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1½ cup whole milk or buttermilk
2 eggs
Store bought Fall Harvest Pancake Mix
If using store bought mix I recommended using 1½ cups of Arrow Head Mills Buttermilk dry mix. Then add the cider spices listed as well as the milk measurements.
Cider spices:
2 teaspoons of cinnamon
1 teaspoon cardamon
1 teaspoon nutmeg
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Nutrition per serving:
Calories, 554.06kcal, 28% DV
Total Fat, 28.84g, 41% DV
Carbs, 64.57g, 25% DV
Sugars, 23.03g, 26% DV
Protein, 11.15g, 22% DV
Sodium, 487.78mg, 24% DV
Fiber, 3.61g, 13% DV
Percent Daily Values based on a 2,000 calorie diet.
Health Score: 3.4/10
*Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.
Nutrients in this dish with a positive impact:
Unsaturated Fat 10g, 19% DV
Fiber 4g, 13% DV
Protein 11g, 22% DV
Potassium 426mg, 12% DV
Magnesium 36mg, 10% DV
Iron 1mg, 11% DV
Making the Cider Spiced Apples
Step 1
Dice one apple of choice and place into a small pan with one tab of butter. Sprinkle in 1/2 teaspoon of cinnamon and sauté until tender, for about 5 minutes.
Making the Fall Harvest Pancake Mix
Step 1
For store bought mix: In a bowl or in a stand mixer add 1½ cups of the mix, 2 teaspoons of cinnamon, 1 teaspoon cardamon, 1 teaspoon nutmeg, 1 tablespoon of canola oil, cooked cider spiced apples, and 1½ cup whole milk or buttermilk. Mix until just combined.
For homemade mix: add 1½ cups flour, 2 teaspoons of cinnamon, 1 teaspoon cardamon, 1 teaspoon nutmeg, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt. Mix until combined then fold in wet ingredients: 1½ cup whole milk or buttermilk, cooked cider spiced apples, and 2 eggs.
Step 2
Warm a large pan over medium heat, melt a small tab of butter to coat the pan and pour in a small amount of pancake batter. Cook until golden. About 2-3 minutes per side. Transfer cooked pancakes to a plate and keep warm.
Making the Cider Maple Syrup
Step 1
In a small pan or sauce pan, add 1/2 cup unfiltered organic apple juice, 1/4 cup maple syrup, and 1 teaspoon cinnamon. Bring to a boil on high heat then lower to medium heat and stir occasionally and reduce the liquid until just before syrupy. As the mixture cools it will thicken.
Serving the Pancakes
Step 1
Transfer the Fall Harvest Apple Pancakes to plates, and drizzle with the Cider Maple Syrup. Enjoy!