1 cup apple cider reduced from 2 cups (reducing is optional)
½ cup buttermilk room temperature
¼ cup daisy sour cream
¼ cup unsalted butter melted and slightly cooled
2 large eggs room temperature
1 tsp vanilla extract
In a large bowl whisk flour, brown sugar, cinnamon, apple cider spice, baking powder, baking soda and salt, set aside.
In a medium bowl whisk together apple cider, buttermilk, sour cream, melted butter, eggs and vanilla.
Make a well in the center of dry ingredients and pour the wet ingredients into and mix until just combined, batter may be lumpy.
Let the batter rest for five minutes.
On medium heat, grease a large skillet/pan/griddle with 1-2 tbsp of butter.
Using a ¼ cup or cupcake scoop, scoop or pour on to the prepared pan. Cook until bubbles start to form about 2 minutes and flip and cook for an additional 1-2 minutes. Makes 10-12 pancakes. Add more butter after the first set of pancakes are done.
Serve with warm maple syrup.
I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover. more >