Spelt Apple Cider Pancake Doughnuts with Cinnamon Sugar

Spelt apple cider pancake doughnuts are pancake batter cooked in doughnut-shaped rings on the stovetop, then tossed in cinnamon sugar while still warm. The batter uses spelt flour and a reduced apple cider syrup, which gives the crumb a light, nutty depth without any yeast or proofing.

The texture stays soft and slightly chewy, closer to a cake doughnut than a fried yeast one. You get the shape and the coating without deep-frying.

This is a stovetop recipe, so all you need is a nonstick skillet and a set of doughnut rings. The whole batch comes together in about 40 minutes, and most of that is hands-off while the cider reduces.

They work well for a weekend breakfast or a small fall gathering, and the batter can be mixed the night before to save time in the morning.

Why You'll Love This Recipe

Skillet method skips deep-frying but keeps the doughnut shape
Reduced cider gives a deep, concentrated apple flavor
Spelt flour adds a light, nutty crumb
Batter mixes ahead for an easier morning

Pale pancake batter bubbling inside metal doughnut rings in a dark skillet while a hand lifts one ring with tongs

Ingredient Notes

spelt flour: Gives a light, slightly nutty crumb. All-purpose flour works as a straight swap but tastes plainer.
apple cider: Use unfiltered apple cider, not vinegar. Reducing it concentrates the apple flavor before it goes into the batter.
buttermilk: Adds tang and helps the batter stay tender. Whole milk with a squeeze of lemon works in a pinch.
brown sugar: Adds a mild caramel note to the batter. White sugar works but tastes flatter.
doughnut rings: 3.5-inch silicone or metal rings hold the batter's shape while it cooks. English muffin rings work the same way.

Two cinnamon sugar doughnuts on a small plate beside a mug of hot cider on a linen-topped breakfast table

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Stovetop

Cuisine: American

Courses: Breakfast

Difficulty: Easy

Cooking Temp: 175 C

Servings: 4

Estimated Cost: 1.20

Calories: 544

Best Season: Fall

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

Description

These spelt apple cider pancake doughnuts use a reduced cider syrup in the batter for deep fall flavor, cooked in a skillet with doughnut rings until soft and golden.

Ingredients

Batter

280 g spelt flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp fine salt
50 g brown sugar
480 ml apple cider (reduced to about 120 ml)
120 ml buttermilk
1 egg (large)
30 g unsalted butter (melted, cooled)
1 tsp vanilla extract

For the Pan and Coating

30 g unsalted butter (melted, for greasing rings and brushing warm doughnuts)
40 g granulated sugar
1 tsp ground cinnamon

Instructions

Reduce the Cider

1
Pour the apple cider into a 2-quart saucepan and simmer over medium heat for 12 to 15 minutes, until reduced to about 120 ml and syrupy. Set aside to cool.

Mix the Batter

2
Whisk the spelt flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large mixing bowl.
3
In a second bowl, whisk the egg, buttermilk, brown sugar, 30 g melted butter, vanilla, and the cooled cider reduction until smooth.
4
Pour the wet ingredients into the dry ingredients. Stir gently just until combined, the batter should be thick but pourable with a few small lumps left.

Cook the Doughnuts

5
Set the doughnut rings inside a 12-inch nonstick skillet over medium-low heat. Brush the inside of each ring and the pan with a little of the remaining melted butter.
6
Spoon about 3 tbsp of batter into each ring, filling it halfway. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
7
Lift the rings off with tongs, then flip each doughnut. Cook for another 2 to 3 minutes, until golden brown on both sides and a toothpick inserted in the center comes out clean.
8
Transfer the doughnuts to a wire rack. Wipe the rings, butter them again, and repeat with the remaining batter, making about 8 doughnuts total.

Coat and Serve

9
Stir the granulated sugar and cinnamon together in a shallow bowl.
10
While the doughnuts are still warm, brush lightly with the last of the melted butter, then toss in the cinnamon sugar until coated.
11
Serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 544kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 12g60%
Cholesterol 90mg30%
Sodium 320mg14%
Potassium 220mg7%
Total Carbohydrate 78g26%
Dietary Fiber 6g24%
Sugars 34g
Protein 9g18%

Vitamin A 400 IU
Vitamin C 3 mg
Calcium 140 mg
Iron 2.5 mg
Vitamin D 15 IU
Vitamin E 1 mg
Vitamin K 2 mcg
Thiamin 0.3 mg
Riboflavin 0.2 mg
Niacin 3 mg
Vitamin B6 0.1 mg
Folate 70 mcg
Vitamin B12 0.2 mcg
Phosphorus 160 mg
Magnesium 45 mg
Zinc 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Reduce cider low and slow, don't let it scorch or turn bitter.
Grease rings before every batch, batter sticks fast on bare metal.
Cinnamon sugar sticks best while doughnuts are still warm from the pan.
Batter thickens as it rests, thin with a splash of buttermilk if needed.

Keywords: spelt apple cider pancake doughnuts, apple cider doughnuts, spelt pancakes, pancake doughnuts, fall breakfast

Equipment

12-inch nonstick skillet
3.5-inch doughnut rings (silicone or metal)
2-quart saucepan
mixing bowls
whisk
wire rack

Tips

Reduce the cider until it coats the back of a spoon, about 120 ml, or the batter turns watery.
Butter the rings and pan between every batch so the doughnuts release cleanly and don't tear.
Fill the rings only halfway, batter rises as it cooks and overflows if you fill higher.
Toss doughnuts in cinnamon sugar while still warm, the coating won't stick once they cool and firm up.
Check doneness with a toothpick inserted into the center, it should come out clean, not wet.

Variations

Swap half the spelt flour for whole wheat pastry flour for a slightly heartier crumb and darker color.
Stir 1/2 tsp ground ginger into the batter for a spiced version that pairs well with a thin glaze.
Dip cooled doughnuts in a simple cider glaze instead of cinnamon sugar for a shinier, sweeter finish.

Storage and Reheating

Spelt apple cider pancake doughnuts keep at room temperature in an airtight container for up to 2 days. The cinnamon sugar coating softens slightly by day two but the crumb stays soft.

To reheat, warm them in a 175 C / 350 F oven or toaster oven for 4 to 5 minutes, until just heated through. A microwave works in a pinch, about 15 to 20 seconds per doughnut, though the exterior stays soft rather than crisp.

Freeze uncoated doughnuts in a single layer for up to 2 months. Thaw at room temperature, reheat in the oven, then toss in fresh cinnamon sugar before serving.

Serving Suggestions

Spelt apple cider pancake doughnuts work best served warm, right after the cinnamon sugar coating sets. A mug of hot cider or coffee alongside keeps the pairing simple.

For a fuller breakfast, add scrambled eggs or crisp bacon to balance the sweetness. A small bowl of plain yogurt with sliced apple also works if you want something lighter on the table.

At a gathering, stack them on a platter with extra cinnamon sugar on the side so people can adjust the coating themselves.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-apple-cider-pancake-doughnuts/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!