Apple picking season is here, and that means it’s also time for apple cider donuts! Take all your favorite flavors and transform them into fluffy, perfectly spiced pancakes, coated in cinnamon sugar. YUM!
INGREDIENTS
For the Apple Cider Donut Pancakes:
- 3 tablespoons granulated sugar
- 2 large eggs (room temperature)
- 1 3/4 cups apple cider
- 3 tablespoons unsalted butter (melted)
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 3/4 teaspoon salt
For the Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
For the Cooked Apples:
- 2 large apples (any variety), peeled, cored, and chopped
- 2 teaspoons ground cinnamon
- 1 tablespoon granulated sugar
INSTRUCTIONS
- In a medium bowl, whisk together the eggs, melted butter, apple cider, and sugar until fully combined.
- In a separate bowl, sift together the whole wheat flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Let the batter sit for 10 minutes to thicken.
- While the batter is resting, cook the chopped apples in a skillet with cinnamon and sugar over medium heat. Stir frequently until the apples are soft and tender. Remove from heat and set aside.
- In a small bowl, mix together the sugar and cinnamon for the coating. Transfer to a shallow bowl or plate.
- Preheat a large skillet or griddle over medium heat. Once heated, grease the surface with oil or butter (about 1 tablespoon per 3 pancakes).
- Pour ¼ cup of batter per pancake onto the skillet. Cook until small bubbles form around the edges, about 2 minutes. Flip and cook for another 1-2 minutes, adjusting the heat as needed for even cooking.
- Once the pancakes are cooked, immediately transfer them to the cinnamon sugar mixture, flipping to coat both sides.
- Serve with a drizzle of powdered sugar glaze, the cooked apples, and a generous pour of maple syrup. The possibilities are endless! Enjoy!
