Mulled Apple Cider Pancakes

It has been so crazy around here lately. So sitting down and having a nice brunch at home with Marc is one of my favorite ways to unwind and just breathe through the chaos. We live for our weekend sit down here because it’s usually the only day of the week we both don’t work. So for our last brunch, I devised the most wonderful, fall inspired mulled apple cider pancakes. They were fluffy, warmly spiced and everything else a good pancake should be!

First, I prepared the apple cider. I used a couple of tablespoons of whole mulling spices that I found online and put them in a tea strainer. Those gorgeous spices boiled in the cider for about 10 minutes. The cider also reduced by half to really concentrate it’s flavor. That flavor was the whole backbone of these gorgeous pancakes.
After the cider was all lovely and flavorful, the batter came together quickly. The wet ingredients just went into the dry ingredients. My other favorite pancake hack I did was that I separated the egg whites out from the yolks. I whipped up the egg whites to stiff peaks and then just folded them into the rest of the batter. It made the pancakes so incredibly airy and fluffy! You can even see the huge air bubbles here.
I used my beloved electric griddle to cook off that batter. The instant the batter hit the hot butter it smelled like fall. I loved it! For the size I made my pancakes, I ended up cooking 4 batches of 6. We had tons of leftovers, so I froze the rest in stacks. HELLOOO yummy quick breakfast for the week! They were just as good heated up from frozen.
I also whipped up a simple and wonderful apple syrup to top off the pancakes. The water and sugar thickened and just lovingly coated the fresh apples. It really took this breakfast over the top.

This really was such a fantastic meal to relax and enjoy the morning, along with a huge amount of good, strong coffee and even better conversation with Marc. Hope you all love it too! xoxo

Mulled Apple Cider Pancakes
Mulled Apple Cider Pancakes
5 from 4 votes
Mulled Apple Cider Pancakes
Mulled Apple Cider Pancakes
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

These mulled apple cider pancakes are so fluffy and warmly spiced for a perfect fall brunch! The warm apple syrup on top just makes them.

Course: Breakfast
Keyword: Mulled Apple Cider Pancakes, Pancakes
Servings: 6
Calories: 503 kcal
Author: Jeanie and Lulu's Kitchen
  • 2 cups apple cider
  • 2 tablespoons whole mulling spices
  • 2 1/4 cups all-purpose flour
  • 3/4 cup dark brown sugar
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup milk
  • 1/2 teaspoon almond extract
  • 3 whole eggs yolks separated from the whites
  • butter as needed for the griddle
  • 3 whole apples peeled and diced small
  • 2 cups water
  • 1 cup dark brown sugar
  • 1/2 teaspoon cinnamon
  1. First, make the mulled apple cider. Pour the apple cider into a medium sauce pan and add the mulling spices in. To make it easier, you can put the mulling spices in a tea strainer before putting it into the cider. Otherwise, just add them in and turn the heat to medium high heat. Let the cider gently boil with the spices until it reduces by half to one cup. Take it off the heat and let it cool with the spices still steeping in it. While the cider reduces and cools, get the rest of the batter going. Whisk the flour, brown sugar, baking powder, cinnamon, nutmeg and cloves together in a large mixing bowl. Combine the milk, almond extract and egg yolks in another bowl. The egg whites should be separated in another bowl. Use a hand mixer to whip them up completely until they are fluffy and stiff. 

  2. Take the cool apple cider and remove the tea strainer of spices out. If you just put the spices right in, strain the cider through a fine mesh strainer right into the bowl of milk, egg yolks and almond extract. Whisk those wet ingredients together thoroughly, then whisk them into the dry ingredients until you have a smooth batter. Switch to a spatula to fold in the egg whites without deflating them. Set the batter aside. It's time to make the easy apple syrup. Simply combine the diced apples, water, brown sugar and cinnamon in the same saucepan you made the apple cider in. Bring it to a low boil and let it thicken and become syrupy for about 15 minutes, stirring occasionally. While it cooks, start cooking off the pancakes. Get out an electric griddle and turn it to 350, or heat up a griddle pan over medium high heat. 

  3. Grease the griddle with a pat of butter and then scoop the desired amount of batter on to make the size pancakes you want. On my griddle I easily fit 6 decent sized pancakes at a time. Cook them for about 3-4 minutes on each side, until fluffy and golden. Plate them as you cook them in batches and then add a generous amount of the apple syrup on top. Serve immediately and enjoy!! 

Nutrition Facts
Mulled Apple Cider Pancakes
Amount Per Serving (1 serving)
Calories 503 Calories from Fat 52
% Daily Value*
Fat 5.8g9%
Saturated Fat 2.6g16%
Cholesterol 90mg30%
Sodium 83mg4%
Potassium 636mg18%
Carbohydrates 106.4g35%
Fiber 4.5g19%
Sugar 63.9g71%
Protein 9.4g19%
Calcium 170mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Mulled Apple Cider Pancakes
Mulled Apple Cider Pancakes

10 thoughts on “Mulled Apple Cider Pancakes”

  1. Never would have thought apple cider and pancakes, but this looks amazing! Will have to pin this recipe to give it a try next time.

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