If there was only one pancake recipe I could eat, it'd be these Chocolate Chip Apple Cider Pancakes with Stewed Apples. The ultimate fall pancakes. Delicious, soft, fluffy, gluten-free pancakes with fall spiced apples and maple syrup. The chocolate chips are just the cherry on the cake. Less than 30 minutes to make and perfect for a fall brunch!
How these Apple Cider Pancakes came to be:
If you read my post last Friday, you know how obsessed I've been with apple cider this fall. Check out the Spiced Rum Apple Cider Cocktail I shared last week if you haven't yet. It's my new favorite. I've been brainstorming ideas on how to use apple cider in as many recipes as I can this fall so I'm excited to be sharing another one. I know I'm a bit late on the apple recipes bandwagon but as I always say, better late than never! Apples are in season all fall and winter and I plan to make the most of it!
Which one would you rather eat - a pumpkin pie or an apple pie? I'm asking because I initially tried making pumpkin spice pancakes but I tried making them vegan AND gluten-free and it just didn't work. Somewhere during the process, I realized I like apples much more than pumpkin. Especially in a pie form. I don't know about you but for me, it's the texture. It might change in the future but this year, I'm making all things apple. Just look at these pancakes. The apples. The syrup. I still wish I had some to snack on.
What you need for the stewed apples:
Making the spiced stewed apples is really simple.
You just chop the apples and add them into a pot along with apples cider, maple syrup, vanilla extract, apple pie spice, and cinnamon. Cook them until you reach the desired consistency (approx. 20 minutes). I put these on the stove first and let them cook while I make the pancakes. You can make a double batch of these and use them on oatmeal or another batch of pancakes!
What you need for the pancakes:
I tried making this as simple as possible. That is why I used a gluten-free flour mix here. I used a local Canadian brand that uses buckwheat, chickpea, and tapioca flours. I also tried Bob's Redmill gluten-free flour blend with similar results.
If you want to mix the flours together yourself, I also included measurements for the specific flours.
These apple cider pancakes are only lightly sweetened with coconut sugar or, my current favorite, date sugar. I also add baking powder which is what makes them fluffy. Fine sea salt, apple pie spice, and cinnamon. As for wet ingredients, I whisk together two eggs, apple sauce, apple cider, vanilla extract, and melted butter. Then you mix the two together and they're ready to go on the pan!
I'm adding more photos than usual in this post because I just like these pancakes so much! Look at the following photo to see what they look like when you cut into them. Honestly, the photos don't even do these fluffy pancakes justice. They are without a doubt the best gluten-free pancakes I've ever made! And what makes them even better is how easy they are to make!
If you end up making these. don't forget to let me know by sharing a picture on Instagram or commenting bellow. I always appreciate your feedback. xoPrint
Delicious fluffy apple cider pancakes with sweet syrupy stewed apples.
- 4 apples, cored and diced (gala are the best here)
- a splash of apple cider (or water)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp apple pie spice
- ½ tsp ground cinnamon
Apple Cider Pancakes:
- 1 cup all-purpose gluten-free flour*
- 2 tbsp coconut sugar (date sugar or regular sugar is also good)
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 2 tsp apple pie spice
- 1 tsp ground cinnamon
- 2 large eggs
- ⅓ cup apple sauce
- ⅔ apple cider
- 1 tsp vanilla extract
- 2 tbsp melted butter (or oil)
- ⅓ cup chocolate chips
- Avocado oil for cooking (preferably in a spray form)
- To make the stewed apples, add into a medium pot add the chopped apples, a splash of apple cider, maple syrup, vanilla extract, apple pie spice, and ground cinnamon. Bring to a soft boil and cook covered for about 20 minutes or until the apples soften and the sauce becomes syrupy. Stir every few minutes to prevent it from sticking to the bottom. Set aside while you make the pancakes.
- Preheat your oven to 200°F (100°C). Optional step to keep the pancakes warm.
- In a large bowl, whisk together the flour, coconut sugar, baking powder, fine sea salt, apple pie spice, cinnamon, and set aside.
- In a smaller bowl, whisk the eggs, add the apple sauce, apple cider, vanilla extract, and stir to combine. If the mixture is too cold, save the butter and whisk it into the batter at the very end so it doesn’t seize. Pour the wet mixture into the dry mix and whisk until combined. Don’t over whisk. Lastly, pour in the butter if you didn’t add it to the wet mix before, and quickly whisk. Stir in the chocolate chips.
- Heat a big pan over high heat. Spray or brush with a little bit of avocado oil. Add about ¼ cup of the batter into the pan per pancake. Cook for about 1 ½ minute on each side or until golden (will vary based on how big you make the pancakes).
- Transfer the pancakes onto a baking dish and place in the oven to keep them warm until ready to eat.
- Serve with the stewed apples and a drizzle of maple syrup. Enjoy!
*If you don’t have a gluten-free flour mix, my favorite flours to mix here are chickpea, brown rice, and tapioca. Use ½ cup brown rice flour, ¼ cup chickpea flour, and ¼ cup tapioca flour.
Keywords: apple cider, pancakes, breakfast, brunch