If you love the cozy flavors of fall, these Apple Cider Donut Pancakes are about to become your new breakfast obsession. They’re fluffy, warmly spiced, and carry that irresistible apple cider sweetness in every bite. Imagine the classic cider mill donut transformed into a stack of golden pancakes, perfect for slow mornings, holiday brunches, or any day that calls for a little extra comfort.
I first stumbled upon the idea while reminiscing about a crisp autumn morning at a local apple orchard. The scent of warm cinnamon donuts and fresh cider lingered in the air, and I thought, why not bring that magic into a breakfast plate? A few kitchen experiments later, this recipe was born. It’s simple, cozy, and has just the right amount of indulgence.
Why You’ll Love This
1. Fall flavors in every bite
These pancakes are filled with the sweet tang of apple cider, paired with warm cinnamon and nutmeg. The flavor is comforting yet fresh, making them perfect for chilly mornings. They bring the nostalgic taste of a fall fair right to your kitchen table.
2. Fluffy, bakery-style texture
Light and airy, these pancakes are soft enough to melt in your mouth yet hearty enough to feel satisfying. The secret lies in the combination of apple cider and baking powder, which gives them an extra lift. Each bite is like a soft cloud of spiced sweetness.
3. Easy and approachable
You don’t need to be a seasoned baker to nail these. The recipe comes together with simple pantry staples and a few easy steps. Whether it’s a weekday morning or a special brunch, you can whip them up without stress.
4. Crowd-pleasing and versatile
They’re a hit with kids and adults alike. Serve them with a drizzle of maple syrup, a dusting of cinnamon sugar, or even a dollop of whipped cream for dessert. You can make them ahead, freeze them, or even turn them into mini pancake stacks for parties.
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Cuisine Type(s): American, Breakfast
Servings: 4
Estimated Cost: $8
Equipment Needed:
- Mixing bowls (large and medium)
- Whisk
- Measuring cups and spoons
- Nonstick skillet or griddle
- Spatula
- Small saucepan (for reducing apple cider)
- Sifter (optional, for cinnamon sugar topping)
Ingredients
- 2 cups apple cider (reduced to 1 cup)
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons granulated sugar
- 1 large egg
- 1 cup buttermilk (or milk + 1 tablespoon lemon juice, rested 5 min)
- 2 tablespoons unsalted butter, melted (plus more for cooking)
- 1 teaspoon vanilla extract
- Optional topping: cinnamon sugar, maple syrup, whipped cream
Notes:
- Reducing the apple cider intensifies its flavor without adding extra liquid to the batter.
- You can swap buttermilk with dairy-free milk plus lemon juice for a lactose-free version.
- Whole wheat flour can replace up to half of the all-purpose flour for a heartier texture.
Step-by-Step Instructions
Step 1: Reduce the apple cider
Pour the apple cider into a small saucepan and bring it to a simmer over medium heat. Let it reduce to about 1 cup, stirring occasionally to prevent burning. This will concentrate the flavor and give the pancakes that signature apple sweetness.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. This ensures the leavening agents are evenly distributed, so your pancakes rise beautifully.
Step 3: Combine the wet ingredients
In a separate medium bowl, whisk the egg, reduced apple cider, buttermilk, melted butter, and vanilla extract until smooth. The cider may still be warm, so let it cool slightly before adding to prevent scrambling the egg.
Step 4: Bring it all together
Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined. It’s okay if there are a few small lumps. Overmixing can make pancakes dense instead of fluffy.
Step 5: Cook the pancakes
Heat a nonstick skillet or griddle over medium heat and lightly butter the surface. Pour about ¼ cup of batter per pancake and cook until bubbles form on the surface, about 2 minutes. Flip and cook for another 1–2 minutes until golden brown.
Step 6: Serve and enjoy
Stack the pancakes high and serve with your favorite toppings. Maple syrup complements the apple cider flavor beautifully, while a sprinkle of cinnamon sugar gives them that donut-shop charm.
Nutrition Facts (per serving)
Calories: ~280
Protein: 6g
Carbohydrates: 45g
Fiber: 2g
Fat: 8g
Sodium: 420mg
Vitamin A: 6% DV
Vitamin C: 2% DV
Calcium: 12% DV
Iron: 10% DV
Tips for Success
Cool the cider before mixing
Hot cider can cook the egg prematurely, so let it cool for at least 5 minutes after reducing.
Use fresh baking powder
Expired baking powder will give you flat pancakes. Check the date before starting.
Do not overmix
Gently fold the batter until the dry spots disappear. Overmixing will make the pancakes chewy.
Keep pancakes warm
Place cooked pancakes in a 200°F oven while you finish the rest so they stay soft and ready to serve.
Common Questions
Can I make these dairy-free?
Yes, you can use plant-based milk and vegan butter. The flavor and texture will still be delicious.
Can I prepare the batter ahead of time?
It’s best to cook the pancakes right after mixing for maximum fluffiness, but you can prepare the dry and wet ingredients separately the night before and combine them in the morning.
Can I freeze these pancakes?
Absolutely. Let them cool completely, place parchment paper between each pancake, and store in a freezer bag for up to 2 months.
What if I don’t have buttermilk?
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes. This will mimic buttermilk’s tang and tenderness.
Variations and Substitutions
- Add diced apples to the batter for extra texture.
- Swap cinnamon sugar topping for a glaze made from powdered sugar and cider.
- Make them gluten-free by using a 1-to-1 gluten-free baking flour.
- Add a pinch of ground cloves for a spicier fall flavor.
Serving and Pairing Suggestions
These pancakes pair beautifully with crispy bacon or breakfast sausage for a sweet-and-savory balance. A hot cup of coffee or spiced chai makes them even cozier. For brunch, serve them alongside a fruit salad with pears, grapes, and pomegranate seeds for color and freshness.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm them in a toaster or on a skillet over low heat for the best texture. Microwaving works in a pinch, but the pancakes may be softer. For longer storage, freeze as directed above.
Apple Cider Donut Pancakes
Ingredients
- 2 cups apple cider reduced to 1 cup
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons granulated sugar
- 1 large egg
- 1 cup buttermilk or milk + 1 tablespoon lemon juice, rested 5 min
- 2 tablespoons unsalted butter melted (plus more for cooking)
- 1 teaspoon vanilla extract
- Optional topping: cinnamon sugar maple syrup, whipped cream
Instructions
- Pour the apple cider into a small saucepan and bring it to a simmer over medium heat. Let it reduce to about 1 cup, stirring occasionally to prevent burning. This will concentrate the flavor and give the pancakes that signature apple sweetness.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. This ensures the leavening agents are evenly distributed, so your pancakes rise beautifully.
- In a separate medium bowl, whisk the egg, reduced apple cider, buttermilk, melted butter, and vanilla extract until smooth. The cider may still be warm, so let it cool slightly before adding to prevent scrambling the egg.
- Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined. It’s okay if there are a few small lumps. Overmixing can make pancakes dense instead of fluffy.
- Heat a nonstick skillet or griddle over medium heat and lightly butter the surface. Pour about ¼ cup of batter per pancake and cook until bubbles form on the surface, about 2 minutes. Flip and cook for another 1–2 minutes until golden brown.
- Stack the pancakes high and serve with your favorite toppings. Maple syrup complements the apple cider flavor beautifully, while a sprinkle of cinnamon sugar gives them that donut-shop charm.
Notes
Hot cider can cook the egg prematurely, so let it cool for at least 5 minutes after reducing. Use fresh baking powder
Expired baking powder will give you flat pancakes. Check the date before starting. Do not overmix
Gently fold the batter until the dry spots disappear. Overmixing will make the pancakes chewy. Keep pancakes warm
Place cooked pancakes in a 200°F oven while you finish the rest so they stay soft and ready to serve.
Whether you’re welcoming fall or just craving a little warmth on your plate, these Apple Cider Donut Pancakes are the perfect way to start the day. They’re simple enough for weekdays yet special enough for holidays. I hope you enjoy making them as much as I do, and thank you for stopping by my kitchen. I can’t wait for you to try them and share your pancake stories with me.
