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.
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.
WHAT INGREDIENTS ARE IN THESE PANCAKES?
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.
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.
CAN YOU FREEZE THESE PANCAKES?
Yes! 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.
WHAT TOPPINGS SHOULD I ADD TO MY PANCAKES?
I love adding toppings to pancakes. Here are a few ideas:
MAPLE SYRUP OR HONEY
NUTS I love adding pecans, walnuts or almonds.
CREAM If you are feeling fancy try adding a little whipped cream.
FRUIT Fresh fruit is always a good idea with pancakes. Try apples or bananas with this recipe.
SPICES A sprinkling of extra spices is nice- particularly cinnamon.
- 1 cup flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of clove
- Pinch of ginger
- 1 teaspoon baking powder
- 2 Tablespoons sugar
- 1 egg
- 1 cup milk
- ¼ cup apple butter
- 1 apple, chopped for topping
- 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.
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.