Cinnamon Apple Pancakes with Apple Cider Syrup

Why not welcome Fall with these yummy apple cinnamon pancakes?  Then to make them even better, why not top them off with a sweet syrup made from apple cider?  The pancake recipe today gives you a nice burst of cinnamon spice with the juicy crispness of little bits of apple.

I originally tried to make this with my favorite scratch pancake recipe and it just didn’t have the apple punch that I wanted.  So, I went back to the drawing board and elected to use a pancake mix. However, I chose to use apple juice in place of the water.  These apple cinnamon pancakes turned out perfect.  It was the perfect balance of apple and cinnamon I was looking for.

I also tried a new apple cider syrup recipe.  I have shared a syrup recipe before that I loved, but it does take some time to make. You have to simmer the cider and reduce it down.  With this recipe it comes together quickly and gets some help from a little cornstarch to get it thick.  It is so yummy!  It can even be made ahead of time and reheated for breakfast. I even topped the pancakes with a little granola and whipped cream.

Cinnamon Apple Pancakes with Apple Cider Syrup

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Ingredients

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• CIDER SYRUP:
• 1/2 cup sugar
• 1 Tbsp cornstarch
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 cup apple cider or juice
• 2 Tbsp butter
• 1 Tbsp lemon juice
• PANCAKE:
• 2 cups complete pancake mix (the kind that you only add water to, I used Hungry Jack)
• 1–1/2 cups apple juice or cider
• 1 apple, finely diced
• 1 tsp ground cinnamon

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Instructions

1. Start by preparing the syrup. In a medium saucepan, whisk together the sugar, cornstarch, cinnamon and nutmeg.
2. Add the cider in and stir until smooth. Cook and stir over medium heat until thickened and bubbly, about 5 minutes.
3. Reduce heat to a simmer and cook while stirring for 2 minutes longer. Stir in butter and lemon juice until butter is melted.
4. In a medium bowl, whisk together the pancake mix and cinnamon. Add juice and whisk just until moistened.
5. Fold finely diced apple into the batter.
6. Pour batter onto a greased hot griddle using a 1/4 cup measuring cup; turn when bubbles form on top. Cook until second side is golden brown.
7. Serve the pancakes with cider syrup. (I sprinkled some granola on mine along with a spoonful of whipped cream to make it look pretty) Makes 12 pancakes and 1-1/4 cups syrup.

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Recipe adapted from Taste of Home.