Ingredients
Method
Step-by-Step Cooking Walkthrough
- In a large mixing bowl, whisk together all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, and fine sea salt until well combined and aerated.
- In a separate measuring pitcher, whisk together reduced apple cider, buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour cider mixture into the dry flour bowl. Fold gently with a spatula just until incorporated and no dry streaks remain. Small lumps are good! Rest batter for 10 minutes.
- While batter rests, melt 2 tablespoons butter in a small skillet over medium heat. Sauté sliced Honeycrisp apples with brown sugar and cinnamon for 5-6 minutes until caramelized and tender.
- Heat a cast-iron skillet or griddle over medium heat (350°F / 175°C). Lightly grease with butter. Ladle 1/4 cup of batter per pancake. Cook for 2-3 minutes until bubbles burst across the top.
- Flip carefully and cook for an additional 1-2 minutes until puffed and golden brown.
- Stack 3-4 warm pancakes on plates. Crown generously with caramelized apples, add a pat of butter, and drizzle with warm pure maple syrup. Serve immediately!