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Apple Pancakes with Cider Syrup

 Apple Pancakes with Cider Syrup
Tender pancakes are filled with minced apple and raisin, and drizzled with apple cider syrup. They're wonderful in the summer or on a cool fall morning. —April Harmon, Greeneville, Tennessee
2 ServingsPrep/Total Time: 30 min.


  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 2 teaspoons sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2/3 cup finely chopped peeled apple
  • 1/4 cup raisins
  • 2/3 cup buttermilk
  • 1 egg, separated
  • 2 teaspoons butter, melted
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • SYRUP:
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 2/3 cup apple cider or juice
  • 1 cinnamon stick (1-1/2 inches)
  • Dash ground nutmeg
  • Additional butter, optional


  • In a small bowl, combine the first six ingredients; stir in apple and

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Apple Pancakes with Cider Syrup (continued)

Directions (continued)

  • raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir
  • into dry ingredients. In a small bowl, beat egg white until soft
  • peaks form; fold into batter.
  • Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with
  • cooking spray; turn when bubbles form on top. Cook until the second
  • side is lightly browned.
  • Meanwhile, in a small saucepan, combine the sugar, cornstarch and
  • cider until smooth; add cinnamon stick. Bring to a boil over medium
  • heat; cook and stir for 2 minutes or until thickened. Discard
  • cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm
  • syrup and additional butter if desired.
  • Yield: 6 pancakes (2/3 cup syrup).
Nutritional Facts: 3 pancakes with 1/3 cup syrup (prepared with reduced-fat butter; calculated without additional butter) equals 492 calories, 6 g fat (3 g saturated fat), 116 mg cholesterol, 605 mg sodium, 101 g carbohydrate, 4 g fiber, 12 g protein.