You don’t need an excuse to make these apple butter pancakes, but we will give you a few anyway.
- Sunday brunch
- Mother’s Day
- Father’s Day
- Saturday, Friday, Thursday … you get the idea
As long as there is pancake batter in the world, we will keep coming up with ideas on how to flavor them. These apple butter pancakes are the PERFECT excuse to slow down on a Sunday morning and enjoy what nature has to offer.
Grab yourself some fresh apple butter from your local farmers market and add some to your pancake batter. We promise – you won’t regret it. The flavor of the apple butter infuses throughout the pancake turning an ordinary pancake instantly into Fall.
We recommend making one of two and tasting them as we have found a little extra cinnamon and/or nutmeg never hurt!Print
- 1 1/4 Cups all-purpose flour
- 2 Tbsp. Sugar
- 2 tsp. Baking powder
- 2 tsp. Cinnamon
- 1/2 tsp. Ground ginger
- 1/2 tsp. Salt
- 1/8 tsp. Nutmeg
- 1 Large Egg
- 1 cup Milk
- 1/4 Cup Apple butter
- 2 Tbsp. Butter, melted and cooled slightly
- Syrup & pecans for topping
- Whisk together the flour, sugar, baking powder, cinnamon, ginger, salt and nutmeg.
- Add the egg, milk, apple butter and melted butter. Stir until incorporated.
- Heat a skillet or pan over medium heat and coat lightly with cooking spray or oil.
- Pour 1/4 cup batter onto the hot pan and cook until small bubbles form on top and the edges start to look cooked.
- Flip and cook for 1 more minute or until golden brown.
- Serve with butter and warm syrup or whipped cream.
- Serving Size: 1