Ingredients
2 cups fresh apple cider (reduced to 1/2 cup)
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
1 large egg
3 tablespoons unsalted butter, melted
1/2 cup chopped pecans, toasted
Additional butter for the griddle
Instructions
Step 1: In a small saucepan, bring the 2 cups of apple cider to a boil. Reduce heat to medium-low and simmer until the liquid has reduced to 1/2 cup. This should take about 15-20 minutes. Set aside to cool.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
Step 3: In a separate medium bowl, whisk together the cooled apple cider reduction, buttermilk, egg, and melted butter.
Step 4: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix. The batter should be slightly lumpy.
Step 5: Gently fold in the toasted chopped pecans into the batter.
Step 6: Heat a large non-stick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake onto the griddle.
Step 7: Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook the other side until golden brown (about 2 minutes). Serve warm.
Notes
Always reduce the cider for the best flavor. To keep pancakes warm while cooking the rest of the batch, place them on a wire rack in a 200°F oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 2 Pancakes
- Calories: 385 kcal
- Sugar: 14g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg
Keywords: apple cider, pecan pancakes, fall breakfast, apple recipes, pancakes
