I love preparing these apple butter pancakes as my favorite fall breakfast. I blend together all-purpose flour, brown sugar, and spices like cinnamon and nutmeg, then mix in silky apple butter with optional fresh apple pieces for extra texture. Every bite captures the delightful essence of autumn.

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I recently discovered a twist on the classic pancake recipe that I just had to share. Apple Butter Pancakes have quickly become one of my favorite fall breakfast ideas.

When I first made these, I mixed 1 1/2 cups all-purpose flour and 2 tablespoons brown sugar with baking powder and a pinch of salt, then added in a generous amount of ground cinnamon and a dash of nutmeg. I mixed in an egg, milk and melted butter and then stirred in 1/3 cup apple butter, which gives these pancakes their unique flavor.

I’ve also experimented with adding a small apple, peeled and diced, for an extra bite of freshness. These pancakes are always a hit when I make them for brunch.

They have a slight tang and delicious spice that keeps me coming back for more each time I whip them up. Enjoy cooking and happy eating!

Why I Like this Recipe

I like this recipe because it gives me that cozy, fall vibes with its warm spices and apple flavors. It feels like a little treat that makes my mornings extra special. I also like how simple it is to make, so I can whip up a batch even when I’m in a rush.

Apple Butter Pancakes are a super easy fall breakfast recipe that fills your kitchen with the scent of cinnamon and apples. They are loaded with sweet apple butter mixed in with cinnamon and make a really tasty way to wake up. I love the fact its simple to prepare and the taste is just amazing on a cool morning. Its perfect for making any ordinary day feel a bit extra special.

Ingredients

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All-purpose Flour: Main carbohydrate source that provides energy for a hearty pancake base.
Brown Sugar: Adds rich sweetness and subtle molasses flavor, balancing tart apple butter taste.
Apple Butter: Provides fruity tang, antioxidants, and a hint of natural fiber for our recipe.
Ground Cinnamon: Warm spice boosting flavor with minor health benefits, making pancakes extra yummy.
Unsalted Butter: Provides a smooth texture and richer taste that enhances the pancake blend.
Optional Apple: Fresh diced fruit offering natural crunch and extra fiber for added texture.

Ingredient Quantities

1 1/2 cups all-purpose flour

2 tablespoons brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 large egg, lightly beaten

1 cup milk

3 tablespoons unsalted butter, melted (plus extra for greasing)

1/3 cup apple butter (plus extra for serving)

1/2 teaspoon vanilla extract

Optional: 1 small apple, peeled and diced

How to Make this

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1. In a large bowl, mix the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg well.

2. In another bowl, beat the egg and stir in the milk, melted butter, apple butter, and vanilla extract.

3. If you want to use the diced apple, toss them in the wet mixture now.

4. Pour the wet ingredients into the dry ones and stir just until combined, try not to overmix.

5. Let the batter sit for about 5 minutes to help the flavors blend.

6. Preheat your griddle or non-stick pan over medium heat and lightly grease it with some extra butter.

7. Pour about 1/4 cup of batter onto the pan for each pancake.

8. Cook until you see small bubbles forming on the surface, then flip the pancake carefully.

9. Cook the other side for another 1-2 minutes till it turns nicely golden.

10. Stack your pancakes on a plate, drizzle some extra apple butter on top, and enjoy your fall morning treat!

Equipment Needed

1. A large mixing bowl for combining all the dry ingredients
2. A smaller bowl for beating the egg and mixing the wet ingredients
3. Measuring cups and spoons to get all the ingredients right
4. A whisk or fork for mixing the egg and liquids well
5. A spatula for stirring the batter and flipping the pancakes
6. A griddle or non-stick pan for cooking the pancakes
7. A plate to stack the finished pancakes on
8. A cutting board and knife if you plan on dicing the apple

FAQ

Q: Can I use a non-dairy milk in this recipe?

A: Sure, you can use almond milk or soy milk instead. Just keep in mind that they might change the flavor a bit.

Q: Do I really need to add the diced apple?

A: It's totally optional. The diced apple adds extra texture and flavor but the pancakes are still tasty without them.

Q: Can I make this recipe ahead of time?

A: Yes, you can make the pancakes ahead and store them in an airtight container in the fridge for a few days. Just reheat in the microwave or toaster oven.

Q: Can I substitute the apple butter?

A: If you dont have apple butter, you could try using a mix of applesauce and a pinch of cinnamon. It might not be exactly the same, but it'll still be yummy.

Q: How can I make these pancakes extra fluffy?

A: Make sure not to overmix the batter once you add the wet ingredients. Some lumps are okay. Also, letting the batter rest for a few minutes can help make them light and airy.

Apple Butter Pancakes Recipe Substitutions and Variations

All-purpose flour: You can swap it out for whole wheat flour or a gluten free flour blend if you’re lookin for a healthier twist
Brown sugar: If you dont have any, mix white sugar with a little molasses to mimic the flavor
Milk: Dairy free folks can use almond milk or soy milk and still get a nice fluffy pancake
Unsalted butter: Melting up some coconut oil instead is a solid option, though it might add a slight coconut flavor
Apple butter: If you’re short on apple butter try using unsweetened applesauce, just know it might lower the apple intensity a bit

Pro Tips

1. Try not to overmix the batter, ’cause a few lumps are totally fine and they help keep your pancakes light and fluffy. It might sound weird but mixing too much makes ’em tough.
2. Let your batter rest for about 5 minutes. This gives the flavors time to meld together and gives a boost to the pancakes, so don’t skip this step even if you’re in a hurry.
3. Make sure your pan is preheated properly on medium heat and greased well with butter. Too hot and the pancake might burn on the outside before it cooks through; too cold and you’ll end up with a pancake that doesn’t have that nice golden finish.
4. If you’re using the diced apple, you might wanna toss them in a little extra flour first. This trick keeps the apple bits from sinking all the way to the bottom, so you get a bit of apple in every bite.

Apple Butter Pancakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

380

kcal

Equipment: 1. A large mixing bowl for combining all the dry ingredients
2. A smaller bowl for beating the egg and mixing the wet ingredients
3. Measuring cups and spoons to get all the ingredients right
4. A whisk or fork for mixing the egg and liquids well
5. A spatula for stirring the batter and flipping the pancakes
6. A griddle or non-stick pan for cooking the pancakes
7. A plate to stack the finished pancakes on
8. A cutting board and knife if you plan on dicing the apple

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg, lightly beaten
1 cup milk
3 tablespoons unsalted butter, melted (plus extra for greasing)
1/3 cup apple butter (plus extra for serving)
1/2 teaspoon vanilla extract
Optional: 1 small apple, peeled and diced

Directions

In a large bowl, mix the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg well.
In another bowl, beat the egg and stir in the milk, melted butter, apple butter, and vanilla extract.
If you want to use the diced apple, toss them in the wet mixture now.
Pour the wet ingredients into the dry ones and stir just until combined, try not to overmix.
Let the batter sit for about 5 minutes to help the flavors blend.
Preheat your griddle or non-stick pan over medium heat and lightly grease it with some extra butter.
Pour about 1/4 cup of batter onto the pan for each pancake.
Cook until you see small bubbles forming on the surface, then flip the pancake carefully.
Cook the other side for another 1-2 minutes till it turns nicely golden.
Stack your pancakes on a plate, drizzle some extra apple butter on top, and enjoy your fall morning treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.