Apple Butter Pancakes

There’s something truly comforting about starting your day with a plate of apple butter pancakes. The aroma of cinnamon and apples wafts through the kitchen as the batter hits the hot griddle, promising a tender, golden bite every time.

Print Pin

Course: Breakfast, Brunch, Comfort Food, Fall Recipes, Pancakes

Cuisine: American, Fall-Inspired

Keyword: apple butter pancakes, apple butter recipes, apple pancake recipe, cinnamon apple pancakes, cozy brunch recipe, fall breakfast ideas, fluffy pancakes

Prep Time: 10

Cook Time: 20

Batter Rest (optional): 5

Total Time: 35

Servings: people

Ingredients

All-purpose flour 190 g / 6.7 oz: Provides structure and body to the pancakes.
Baking powder 14 g / 0.5 oz: Ensures that the pancakes rise and remain fluffy.
Baking soda 3 g / 0.1 oz: Balances acidity and helps with browning.
Salt 2 g / 0.07 oz: Enhances flavor and balances sweetness.
Ground cinnamon 3 g / 0.1 oz: Adds warmth and complements the apple butter.
Ground nutmeg 1 g / 0.04 oz: Contributes a hint of spice and depth.
Brown sugar 30 g / 1 oz: Sweetens and adds moisture to the batter.
Eggs 100 g / 3.5 oz: Bind ingredients and lend a fluffy, rich texture.
Apple butter 120 g / 4.2 oz: Adds flavor and acts as a natural sweetener.
Whole milk 240 g / 8.4 oz: Creates a smooth batter consistency.
Unsalted butter melted (45 g / 1.6 oz): Provides richness and helps browning.
Vanilla extract 5 g / 0.17 oz: Enhances aroma and rounds out flavor.
Optional—Chopped apples 60 g / 2.1 oz: Adds texture and a fruity burst to each bite.
Key ingredients laid out for apple butter pancakes.

Instructions

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
In another bowl, whisk eggs, apple butter, milk, melted butter, and vanilla until smooth.
Gradually combine the wet and dry mixtures, stirring until just blended. Do not overmix—lumps are fine.
Preheat a nonstick griddle or pan over medium-low heat and lightly grease it.
Pour about 1/4 cup of batter for each pancake. Cook until small bubbles form on top, then flip and cook until golden brown on both sides.
Keep cooked pancakes warm on a baking sheet in a low oven while finishing the rest.
Serve hot with a dollop of apple butter, a drizzle of maple syrup, and perhaps a sprinkle of chopped nuts for crunch.

Notes

You can substitute whole milk with buttermilk for tangier, even fluffier pancakes.

For dairy-free options, replace butter with coconut oil and milk with oat milk.

Batch-cook and freeze pancakes between sheets of parchment; reheat briefly in a toaster or oven.

Store leftover apple butter pancakes in an airtight container in the refrigerator for up to 3 days.

For more cozy breakfast recipes, visit Long Bake The Queen or learn about pancake science from Serious Eats.

A comforting plate of apple butter pancakes served warm.