Can I use apple juice instead of apple cider for these pancakes?

Yes, you can use apple juice, but the pancakes will have a milder flavor. Apple cider is unfiltered and contains more natural acidity and spices, which provides the characteristic depth of apple cider and pecan pancakes.

How do I keep the pancakes warm while cooking the rest of the batch?

Place the cooked apple cider and pecan pancakes on a wire rack set over a baking sheet and keep them in a 200u00b0F (95u00b0C) oven until you are ready to serve. This keeps them warm without making them soggy.

Can I make the batter for apple cider and pecan pancakes ahead of time?

It is best to cook the batter immediately. The baking soda reacts with the apple cider as soon as they are mixed to create bubbles. If the batter sits too long, the bubbles will deflate, resulting in less fluffy pancakes.

What is the best way to store leftovers?

Store leftover apple cider and pecan pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months. Reheat in a toaster or oven for the best texture.

Apple cider and pecan pancakes: 7 Secrets for the Best Fluffy Stack

Description

Thick, fluffy, and full of autumn flavor, these pancakes feature a concentrated apple cider base and crunchy toasted pecans.

Ingredients

Scale

1.5 cups all-purpose flour
2 tablespoons sugar
1.5 teaspoons baking powder
0.5 teaspoon baking soda
1 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
0.5 teaspoon salt
1 cup apple cider (unfiltered preferred)
1 large egg
3 tablespoons unsalted butter, melted and cooled
0.5 cup pecans, toasted and chopped
Butter or oil for the griddle

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Instructions

Step 1: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
Step 2: In a separate large bowl, whisk the egg, then stir in the apple cider and melted butter.
Step 3: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Step 4: Gently fold in the toasted chopped pecans.
Step 5: Heat a non-stick griddle or large skillet over medium heat and lightly grease with butter or oil.
Step 6: Pour 1/4 cup of batter for each pancake onto the griddle. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
Step 7: Flip the pancakes carefully and cook for another 1-2 minutes until golden brown on both sides.
Step 8: Serve warm with your choice of maple syrup or apple cider glaze.

Notes

For the best flavor, simmer 2 cups of cider until it reduces to 1 cup before using in the recipe. This intensifies the apple taste significantly.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast & Brunch
Cuisine: American

Nutrition

Serving Size: 3 Pancakes
Calories: 385 kcal
Sugar: 14g
Sodium: 320mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 7g
Cholesterol: 55mg