Apple Cider Pancakes from Chef Jason Reed

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If you’ve got plans to get outside and do some apple picking this season, bookmark this recipe for apple cider pancakes from chef Jason Reed at Vicki Lee’s in Belmont so you can put the fruits of your labor to good use. Make sure to snag a gallon of apple cider, too, as you’ll need some for the pancake batter. This luxurious seasonal breakfast will have you feeling all apple-infused but that’s the best way to be this time of year.


Servings: 3-4


for the bronzed apples
  • 2 tablespoons canola or vegetable oil
  • 2 apples (Reed prefers Honey Crisp or Macoun), peeled, cored, and cut into 1/2 in" slices
  • 2 tablespoons butter
  • 1/4 cup brown sugar
for the pancakes
  • 2 eggs
  • 1 1/2 cups apple cider
  • 2 tablespoons melted butter
  • 1 1/2 cups all purpose flour
  • 1/2 cup cake flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon nutmeg
  • 2 teaspoon cinnamon
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt


for the bronzed apples
  1. Get a large sauté pan heating up over high heat. Once hot, add canola oil and apples. Gently stir apples so evenly coated with oil and allow to caramelize for 2-3 minutes. Add butter and sugar and toss until sugar is melted and apples are coated. Allow to cook for 1-2 minutes more, remove from heat and keep warm until ready to use.
for the pancakes
  1. In one stainless steel bowl, whisk together the eggs, cider, and butter.
  2. In a second stainless steel bowl combine flours, sugars, nutmeg, cinnamon, baking powder, baking soda and salt.
  3. Pour dry ingredients into wet and mix until just combined. Don't over mix.
  4. Heat a non stick pan or cast iron skillet over medium heat and melt a tablespoon of butter. Once melted, add pancake batter in the amount of the desired size of pancake, cook until bubbles form in batter and flip and cook for another 2-3 minutes. Repeat until batter is used up. Serve with bronzed apples and a dollop of whipped butter.

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