Apple Cider Doughnut Pancakes

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 0.75 tsp ground apple pie spice
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 cup apple cider
• 1 tbsp boiled cider (optional)
• 0.5 cup buttermilk
• 1 large egg
• 2 tbsp vegetable oil
• oil (for lightly greasing the pan)
• cinnamon sugar (for topping; amount not specified)
• whipped apple brown butter (for topping; amount not specified)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Lightly grease an 8-inch oven-safe pan with oil and set it over low heat on the stove while you make the batter.

2. 2

   In a large bowl, whisk together the flour, sugar, apple pie spice, baking powder, baking soda, and salt.

3. 3

   In a separate bowl, whisk the apple cider, buttermilk, egg, and vegetable oil until smooth. If using boiled cider, add it and mix.

4. 4

   Pour the wet mixture into the dry ingredients and gently fold just until combined. A few small lumps are fine; do not overmix.

5. 5

   This batter makes two pancakes, cooked one at a time. Spread half the batter evenly in the prepared pan, then turn the heat up to medium and cook until bubbles form on top.

6. 6

   Transfer the entire pan to the oven and bake for 5 minutes, or until the pancake is cooked through. Test the center with a toothpick; if it comes out with batter, bake for another 2 minutes. It is done when the toothpick comes out clean.

7. 7

   Repeat with the remaining batter to cook the second pancake.

8. 8

   Top the pancakes with cinnamon sugar and whipped apple brown butter.

Notes

The source names cinnamon sugar and whipped apple brown butter as toppings but does not provide their quantities or preparation instructions. Boiled cider is optional; regular apple cider is not.

Nutrition per serving

• breakfast
• vegetarian
• stovetop
• baked
• apple cider
• brunch
• fall