Start by preparing the syrup. In a medium saucepan, whisk together the sugar, cornstarch, cinnamon and nutmeg.
Add the cider in and stir until smooth. Cook and stir over medium heat until thickened and bubbly, about 5 minutes.
Reduce heat to a simmer and cook while stirring for 2 minutes longer. Stir in butter and lemon juice until butter is melted.
In a medium bowl, whisk together the pancake mix and cinnamon. Add juice and whisk just until moistened.
Fold finely diced apple into the batter.
Pour batter onto a greased hot griddle using a ¼ cup measuring cup; turn when bubbles form on top. Cook until second side is golden brown.
Serve the pancakes with cider syrup. (I sprinkled some granola on mine along with a spoonful of whipped cream to make it look pretty).
12 pancakes and 1-1/4 cups syrup.