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Apple Pancakes are a savory and sweet fall pancake recipe. You will love these light, fluffy and flavorful pancakes that use apple butter and warm cinnamon. Top the finished pancakes with diced apples and pecans along with maple syrup.
My kids go crazy for pancakes. When Saturday rolls around the kids know that it is pancake day.
We have a few recipes on rotation including these Pumpkin Pie Pancakes perfect for fall and these Tenderest Cardamom Pancakes.
I love to serve pancakes alongside an egg dish like this Egg Sausage Casserole or these Mini Egg Frittatas for added protein.
When it comes to pancakes I always make a double or triple batch and freeze some for later. This makes breakfast super easy during the week when the kids oversleep and we have to get to school quickly or when my kids want to have breakfast for dinner.
Recipe Ingredients
See full list of simple ingredients below in recipe card with exact measurements.
- Apple Butter: Apple butter is that sweet and savory taste that lends itself so well to baked goods and pancakes. You will love the flavor it adds.
- Spices: The warm spices in these pancakes are my favorite. It uses cinnamon, cloves, ginger and nutmeg.
- Milk: When I make these pancakes I use 2% milk but you can use any milk you want. I don’t love the results as much with skim milk though – I think it helps create a better pancakes with some fat in the milk.
- Flour: I use all-purpose flour but you can also use whole wheat flour for a healthier pancake.
Table of Contents
How do you Make Apple Butter Pancakes
Whisk together the flour with the cinnamon, nutmeg, clove, ginger, baking powder and sugar.
Add the egg, milk and apple butter and stir until incorporated, it doesn’t matter if there are a few small lumps left. Let the batter rest for 5 minutes.
Heat a skillet or pan over medium heat and rub it with oil.
Scoop out ¼ Cup batter onto the hot pan and cook for 1 to 2 minutes or until small bubbles form on top.
Flip and cook for 1 more minute or until golden brown.
Repeat with the rest of batter.
Serve the pancakes warm and top with syrup, pecans, diced apples and a sprinkle of cinnamon.
Storage Tips
You can freeze these. Make sure the pancakes are cooled completely. Then place them all on a baking sheet so they are close but not touching. Freeze them for an hour until they are frozen and then place them in a sealed, freezer bag.
More Breakfast Recipes
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Apple Pancakes
Ingredients
- 1 cup flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch clove
- Pinch ginger
- 1 teaspoon baking powder
- 2 Tablespoons sugar
- 1 egg
- 1 cup milk
- 1/4 cup apple butter
- 1 apple, chopped for topping
Instructions
- Whisk together the flour with the cinnamon, nutmeg, clove, ginger, baking powder and sugar.
- Add the egg, milk and apple butter and stir until incorporated, it doesn’t matter if there are a few small lumps left. Let the batter rest for 5 minutes.
- Heat a skillet or pan over medium heat and rub it with oil.
- Scoop out ¼ Cup batter onto the hot pan and cook for 1 to 2 minutes or until small bubbles form on top.
- Flip and cook for 1 more minute or until golden brown.
- Repeat with the rest of batter.
- Serve the pancakes warm and top with syrup, pecans, diced apples and a sprinkle of cinnamon.
Notes
- These pancakes are freezer friendly! I actually love to make a larger batch and have pancakes ready for all the holiday breakfasts.
- You can also use applesauce if you don’t have apple butter. Just add 3 Tbsp more sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
