Apple Pancakes with Caramel Apple Syrup

Apple Pancakes with Caramel Apple Syrup

Nothing says fall like apples! These Apple Pancakes are infused with apple cider and then covered in a sweet and delicious caramel apple syrup for the perfect fall breakfast.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 670kcal

Author Deborah Harroun

Ingredients

Pancakes:

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Greek vanilla yogurt
1 cup apple cider
2 eggs whites and yolks separated

Caramel Apple Syrup:

1/4 cup butter
1/4 cup apple cider*
1 cup brown sugar

Instructions

To make the pancakes:

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
In another bowl, combine the yogurt, cider and egg yolks. Add the dry ingredients to the wet ingredients and mix just until combined.
In another bowl, beat the egg whites until stiff peaks form. Add 1/4 of the egg whites to the batter and stir in. Add the remaining egg whites and fold in, just until combined.
Heat a griddle over medium heat. Spray with nonstick cooking spray or melt a small amount of butter on the griddle. Pour batter by 1/4-cupfuls onto the hot griddle. Cook until browned, then flip and cook on the second side.

To make the syrup:

In a small saucepan, melt the butter. Add in the apple cider, then stir in the brown sugar. Cook, whisking, until it comes to a boil. Boil for 1 minute, whisking constantly. Serve warm.

Notes

*using the 1/4 cup of cider will result in a thicker syrup. If you prefer a smoother syrup, use up to 1/2 cup of cider.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition