I remember when I was a kid I used to love apple butter.
I would slather it on toast and be set for breakfast with just that. No eggs or bacon needed for me. Nope. I just needed my apple butter toast.
I eventually grew out of that phase and eventually ended up forgetting apple butter even existed. My fridge would have jellies and jams in it, but no apple butter.
The other day, I found some at the grocery store and it sparked my memory of eating it a bunch when I was a kid. I bought that jar of apple butter quicker than if I was hitting up an Amazon Prime sale.
I’ll enjoy my jar of apple butter on toast, sure, but I also put it inside these delicious pancakes.
The spiced pancakes ooze fall breakfast. They are so warm and humble and delicious. I’ve never thought to put apple butter in pancake batter before, but it actually worked. You could taste all the spicy apple goodness.
Top your pancakes with chopped fresh apples, pecans (or candied pecans!) and maple syrup. Get ready for a fall explosion in your mouth!
Apple Butter Pancakes
Pancakes packed full of apple butter and spices topped with fresh apples and pecans.
- In a large bowl, stir together flour, sugar, salt, cinnamon, nutmeg, ginger and baking powder.
- In a small bowl, whisk together apple butter, melted butter, egg and milk.
- Fold the apple butter mixture into the flour mixture. Keep folding until mixture is completely incorporated.
- Heat a griddle to 300 degrees (can use a skillet on the stove, just heat it over medium high heat). Using a ladle, pour out one scoop of pancake mixture at a time on to hot griddle.
- Flip pancake with a spatula when edges start to brown, about 2-3 minutes.
- Cook pancake on other side for another 2-3 minutes. Serve with chopped apples and pecans and top with syrup. Makes about 4 large pancakes.