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.