In a large bowl, whisk together flour, sugar, baking powder, salt, apple pie spice.
In a separate bowl whisk together cider, eggs, melted butter and vanilla paste.
Pour the cider mixture over the flour mixture and whisk only until everything is combined.
Lightly grease a Swiss Diamond Double Burner Griddle with butter. Spoon 1/4 cup of batter for each pancake. When bubbles form around the edge and on top, flip the pancakes. Cook until bottoms are light brown.
Pancakes can be kept warm in a 200 - 250 degree F. oven.
Ellen is a freelance writer, recipe developer and former correspondent for the Tampa Bay Times where she wrote a regular TASTE section feature and reviewed cookbooks. She began her blog "Family Around the Table" to gather the family around the table for good food and good conversation.