Cinnamon Apple Pancakes with Apple Cider Syrup
Recipe type: Breakfast
Yields: 12
  • 2 cups all purpse flour
  • 4 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 2 eggs
  • 2 cups fat-free milk
  • 2 tbsp honey
  • 1 tbsp canola oil
  • 1 medium apple, peeled and grated
Apple Cider Syrup
  • 1 cup packed brown sugar (light or dark, up to you)
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • ⅓ tsp ground ginger
  • 1 dask ground cloves
  • 1 tsp salt
  • 2 cups apple cider
  • 1-1/2 tbsp apple cider vinegar
  • ¼ cup salted butter (half a stick), cut into 4 pieces
To make your syrup:
  1. In a medium saucepan, whisk together brown sugar, cornstarch, cinnamon, allspice, ginger, cloves and salt until cornstarch is evenly distributed.
  2. Stir in apple cider and apple cider vinegar and turn your stove to medium-high heat.
  3. Bring mixture to a boil, stirring constantly.
  4. Allow mixture to boil for 1-2 minutes, stirring constantly.
  5. Remove from heat, stir in butter and allow to cool.
  6. Store in refrigerator in an airtight container until you're ready to serve. Rewarm in microwave before serving.
To make your pancakes:
  1. In a large bowl, combine the flour, baking powder, cinnamon and salt.
  2. In a separate bowl, whisk together the eggs, milk, honey and oil.
  3. Gently stir wet ingredients into dry ingredients just until moistened.
  4. Stir in apple.
  5. Pour batter by ¼ to ⅓ cupfuls onto a hot griddle (or pan over medium-low heat) coated with butter or cooking spray.
  6. Flip your pancakes when bubbles form on top.
  7. Cook until second side is golden brown.
  8. Serve immediately, with sliced apples (cooked or not, up to you), and a few generous spoonfuls of your warmed apple cider syrup.
Recipe by Just Putzing Around the Kitchen at