Apple Cider Donut Pancakes

Ingredients

For the Pancakes:

1 cup apple cider
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

For the Cinnamon Sugar Topping:

1/4 cup granulated sugar
1 teaspoon ground cinnamon

Instructions

Reduce the Apple Cider:
In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce the heat and let it simmer until it reduces to about 1/2 cup (about 10-15 minutes). Allow it to cool slightly.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix Wet Ingredients:
In another bowl, whisk together the reduced apple cider, egg, melted butter, and vanilla extract until well combined.
Combine Mixtures:
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
Preheat the Griddle:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2-3 minutes until golden brown.
Make the Cinnamon Sugar:
In a small bowl, mix together the granulated sugar and ground cinnamon.
Toss in Cinnamon Sugar:
While the pancakes are still warm, toss them in the cinnamon-sugar mixture or sprinkle it on top.
Serve:
Stack the pancakes on a plate and serve warm, optionally drizzled with maple syrup.
Enjoy:
Enjoy your delicious apple cider donut pancakes! ️❤️

Tips

For extra flavor, consider adding chopped apples or walnuts to the batter.
These pancakes are best served fresh, but leftovers can be stored in the fridge and reheated.

Tips for Storing Apple Cider Donut Pancakes

1. Cool Completely:
   • Allow pancakes to cool completely on a wire rack before storing. This prevents condensation and sogginess.
2. Layer with Parchment:
   • If stacking pancakes, place sheets of parchment paper between each pancake to prevent them from sticking together.
3. Airtight Containers:
   • Store pancakes in an airtight container or a resealable plastic bag. This helps maintain freshness.
4. Refrigeration:
   • Refrigerate pancakes if you plan to eat them within a few days (up to 3-4 days).
5. Freezing:
   • For longer storage, freeze pancakes. Place them in a single layer on a baking sheet until frozen, then transfer to an airtight container or freezer bag. They can be frozen for up to 2-3 months.
6. Reheating:
   • To reheat, microwave pancakes for 20-30 seconds, or warm them in a toaster or oven. If frozen, you can also reheat directly from the freezer.
7. Toppings:
   • Keep toppings (like syrup or whipped cream) separate until ready to serve to avoid sogginess.

Topping Varieties for Apple Cider Donut Pancakes

1. Maple Syrup:
   • Classic and sweet; drizzling pure maple syrup adds richness.
2. Cinnamon Sugar:
   • Mix equal parts cinnamon and sugar for a sweet dusting that mimics donut flavor.
3. Whipped Cream:
   • Light and fluffy, homemade or store-bought whipped cream adds a creamy touch.
4. Caramel Sauce:
   • Drizzle warm caramel sauce for a decadent and indulgent flavor.
5. Apple Compote:
   • Cooked spiced apples with cinnamon and nutmeg for a fruity, warm topping.
6. Chopped Nuts:
   • Sprinkle toasted pecans or walnuts for added crunch and nutty flavor.
7. Cream Cheese Frosting:
   • A sweet cream cheese glaze for a rich, dessert-like finish.
8. Yogurt:
   • Greek yogurt or flavored yogurt adds creaminess and a slight tang.
9. Chocolate Chips:
   • Melted chocolate drizzled on top or sprinkled for a sweet touch.
10. Fresh Fruit:
    • Sliced bananas, berries, or additional apple slices for freshness.