Apple Cider Pancakes

What do you eat the morning after Thanksgiving? My family has no tradition really, but when it comes to family and breakfast I always think of my dad making pancakes. Unfortunately he is not in the same location as me this year, but maybe I can be the keeper of the pancakes this year!

This recipe was a winner just by the sounds of it. So once I finally got my hands on some apple cider, they jumped up to the top of the list of things I needed to make. Yet somehow I forgot to add the apple cider until I was mixing and wondered why it was so thick and sticky (whoopsies). But once that got mixed in they were just as delicious as I expected!


Makes 6-8 pancakes


1 cup dry pancake mix (recipe follows)

1 egg, separated

2 Tbsp olive oil

1/4 cup buttermilk

1/4 cup plain yogurt (I used Greek)

1 tsp honey

1/2 cup apple cider

Unsalted Butter

3 Tbsp sugar + 1-1/2 Tbsp ground cinnamon


  1. Place the 1 cup of dry mix in a large bowl. In a small bowl, whisk the egg white, buttermilk, yogurt, honey and cider. In another small bowl, whisk together the egg yolks and olive oil. Whisk the wet ingredients in one bowl until combined. Pour the wet ingredients into the bowl with the dry mix and stir until just combined. Lumps are good! Don’t get rid of them!
  2. Heat 1 tablespoon of butter or vegetable oil in a medium pan. Measure 1/3 cup of the batter and pour into the pan. When you start to see small bubbles on the top of the pancakes and the edges are beginning to cook, flip the pancake. Be sure to add more butter or oil as needed so the pancakes don’t stick.
  3. While the pancakes are still warm, top with some butter and allow it to melt over the top of the pancakes. Sprinkle with the cinnamon and sugar mixture and eat!



3 cups whole wheat flour

3 cups white flour

1-1/2 tsp baking soda

1 Tbsp baking powder

1 Tbsp salt


  1. Place ingredients in an airtight container and store until ready to use.

Source: Tokyo Terrace

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