Fluffy apple cider pancakes make a fall weekend that much better. Lots of ripe apples for the picking and plenty of fresh cider for apple cider pancakes.
1 1/2cupsall-purpose flour
1 1/2tablespoonsbaking powder
maple syrup and butter for serving
toasted pecans and walnuts(optional)
In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the vanilla, cider, grated apple, milk and egg. All of these ingredients should be at room temperature. Pour into the dry ingredients and fold gently until smooth. Fold in the melted butter and let the batter stand at room temperature for 30 minutes.
Heat a lightly buttered griddle over medium to medium high heat. Pour 1/4 cup of the batter onto the griddle for each pancake, and let cook until bubbles form and the bottom is browned. Flip the pancakes and continue to cook until brown on the underside, and the pancake springs back when pressed with a finger.
Serve with warm maple syrup, butter, and nuts, if using.
Nutrition info is for pancakes only, without syrup or additional toppings.