Description
These Mulled Apple Cider Pancakes combine warm, spiced apple cider and fragrant mulling spices with a fluffy pancake batter for a cozy, autumn-inspired breakfast. Topped with a homemade apple syrup infused with cinnamon and brown sugar, these pancakes bring a festive twist to your morning routine.
Ingredients
Scale
Mulled Apple Cider
- 2 cups Apple Cider
- 2 tablespoons Whole Mulling Spices
Pancake Batter
- 2 1/4 cups All-Purpose Flour
- 3/4 cup Dark Brown Sugar
- 3 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Cloves
- 1 cup Milk
- 1/2 teaspoon Almond Extract
- 3 Eggs (separated)
- Butter, to taste (for greasing)
Apple Syrup
- 3 Apples, diced
- 2 cups Water
- 1 cup Dark Brown Sugar
- 1/2 teaspoon Ground Cinnamon
Instructions
- Reduce and Infuse the Apple Cider: Pour 2 cups of apple cider into a medium saucepan and add 2 tablespoons of whole mulling spices. For easier removal, place the spices in a tea strainer before adding. Heat over medium-high until it gently boils, then reduce and simmer until the liquid reduces by half to about 1 cup. Remove from heat and let it cool with the spices steeping.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 1/4 cups all-purpose flour, 3/4 cup dark brown sugar, 3 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground cloves until combined.
- Prepare Wet Ingredients: In a separate bowl, combine 1 cup of milk, 1/2 teaspoon almond extract, and 3 egg yolks. Whisk them together thoroughly.
- Whip Egg Whites: In another clean bowl, use a hand mixer to beat the 3 egg whites until they become fluffy and stiff peaks form. Set aside.
- Strain and Incorporate Mulled Cider: Remove the mulling spices from the cooled cider (either remove the tea strainer or strain through a fine mesh sieve). Slowly whisk the mulled cider into the wet ingredients bowl containing milk, almond extract, and egg yolks until fully combined. Then add this wet mixture into the bowl with dry ingredients, whisking to form a smooth batter.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter using a spatula to maintain the fluffy texture. Set the batter aside.
- Make Apple Syrup: In the same saucepan used for the cider, combine diced apples, 2 cups of water, 1 cup dark brown sugar, and 1/2 teaspoon ground cinnamon. Bring the mixture to a gentle boil over medium heat, then let it simmer for about 15 minutes until it thickens into a syrupy consistency, stirring occasionally.
- Heat Griddle: Preheat an electric griddle to 350°F (175°C) or heat a griddle pan over medium-high heat.
- Cook Pancakes: Grease the griddle with a pat of butter. Pour scoops of batter to form pancakes of desired size (about 6 fit on a griddle at once). Cook each side for approximately 3-4 minutes until pancakes are golden brown and fluffy.
- Serve: Plate the cooked pancakes as you go in batches. Spoon a generous amount of the warm apple syrup over each stack. Serve immediately and enjoy your comforting mulled apple cider pancakes!
Notes
- Using a tea strainer for the mulling spices makes removal easier and prevents pieces in the batter.
- Separating and whipping egg whites provides extra fluffiness to the pancakes.
- The apple syrup can be stored in the refrigerator and reheated gently before serving.
- Adjust the sweetness of the syrup by adding more or less brown sugar to taste.
- For an extra touch, top pancakes with chopped nuts or a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: mulled apple cider pancakes, spiced pancakes, apple syrup, fall breakfast, autumn pancakes
