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In a medium bowl combine eggs, melted butter, apple cider, and sugar whisking until combined.
In a separate bowl, sift the flour, baking powder, baking soda, cinnamon and salt together. Incorporate into wet ingredients, stirring only until combined. Let the batter sit for ten minutes to thicken.
While the batter thickens, cook the chopped apples, cinnamon, and sugar over medium heat, stirring frequently until the apples are soft and tender. Set aside.
In a small bowl, prep the cinnamon sugar, combining the sugar and cinnamon. Transfer to a large shallow bowl or to a plate.
When you are ready to cook your pancakes, heat a large skillet or griddle on medium heat.
Once griddle is hot, liberally grease with oil or butter (about 1 tablespoon per 3 pancakes). Pour ¼ cup of batter per pancake onto surface. Cook on one side until holes form around edges, about 2 minutes, then flip and cook on other side for additional 1-2 minutes. Don’t let the pan get too hot– you want a nice, even heat.
Place each hot pancake in the cinnamon sugar, flipping over to coat the other side. Repeat with the remaining batter.
Serve with a simple powdered sugar glaze, cooked apples, and a healthy dose of maple syrup! The options are endless!