Are you ready to take your breakfast or brunch to the next level with my Apple Pancakes? Crisp mornings are upon us and this recipe will make those mornings extra special.

Related: Tasty Recipes To Make This Fall

This pancake recipe dates back to my childhood.

My mom was a school teacher and this delicious apple pancake recipe was usually made for her school’s holiday staff luncheon.

I can remember helping grate the apples and stirring the warm cinnamon cider sauce. Let’s face it, you have some major flavors going on here… apples, cinnamon, cider.

Even in my childhood home in southern California, I knew these flavors equaled warmth and coziness!

Why These Apple Pancakes Are So Unique

And let me just say, the cinnamon cider sauce that you drizzle over these is out of this world. Not as sweet and sticky as syrup, it just adds a finish to these apple pancakes that your tastebuds will love.

Here’s a hint… you’ll want to pour a little extra to dip your bacon and sausage in too. Don’t shake your head… you’ll see.

A final note on these apple pancakes. A dollop of sour cream on the top is the most amazing finishing touch. Even if you don’t like sour cream! When it blends with the cinnamon cider sauce and then you bite into the apple pancakes… one word. YUM!

Apple Cinnamon Pancakes with Warmed Cider Sauce

Are you ready to take your breakfast or brunch to the next level with my Apple Pancakes? Crisp fall mornings are almost upon us and this recipe for apple pancakes will make those mornings special.

Ingredients

Pancakes

2 cups pancake or biscuit mix
1/2 tsp cinnamon
1 egg
1 & 1/3 cup milk
3/4 cup apples, grated
Sour cream (optional garnish)
Créme fraiche (optional garnish)
Greek yogurt (optional garnish)

Cider Sauce

1 cup sugar
2 tbsp corn starch
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cups apple cider
2 tbsp lemon juice
1/4 cup unsalted butter or margarine

Instructions

To make the pancakes, combine the biscuit mix, cinnamon, egg, and milk, then stir in the apples last. Use a 1/4 cup measuring cup to scoop the batter onto a hot griddle to ensure evenly sized pancakes. Cook until lightly brown on both sides. Keep the pancakes warm in the oven while you make the sauce.
To prepare the sauce, combine the cornstarch and spices in a small sauce pan. Add the cider and lemon juice and cook over low heat, stirring often, until the mixture gently boils and thickens. (If the sauce doesn’t thicken, add a little more cornstarch.) Remove the pan from the heat and add the butter. Immediately serve it over your finished pancakes and garnish with a dollop of sour cream, créme fraiche, or Greek yogurt, if desired.