The Night Before​

• Combine 1 cup of flour, 1/2 tsp salt and 1/2 tsp yeast into a mixing bowl. 

• Mix in 1 cup of water and stir to incorporate. 

• Let set overnight in the fridge to ferment.

• Simmer 1 cup apple cider until it reduces to 1/2 cup and let cool. Store in the fridge overnight. 

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The Next Day​

• Whisk the remaining flour, salt, and yeast with baking powder, cinnamon, salt and pumpkin spice blend.

• Pour the fermented mixture into a large mixing bowl and add 1/2 cup water, apple sauce, vanilla, and reduced apple cider.

• Fold the dry ingredients into the wet and mix just until combined. Do not overmix.

• Let set for 5 minutes while you warm your griddle to 350 F.

• Measure 1/2 cup pancake batter per pancake.

• Cook until bubbles form and then flip (approx. 2-3 minutes per side).

• Serve with fresh sliced apples, maple syrup, butter, or your favorite pancake toppings!