Introduction
Hey there, lovely people! Grab your favorite cozy sweater and let’s talk breakfast. Is there anything better than waking up to the smell of warm spices and something sweet cooking on the griddle? For me, it just instantly brings back memories of crisp autumn mornings, lazy weekends, and the pure joy of a simple, delicious meal shared with loved ones. And let me tell you, these Apple Butter Pancakes? They capture all that cozy feeling in every single bite.
This recipe is one of those gems that feels special but is surprisingly easy to whip up. It takes classic fluffy pancakes and infuses them with the deep, comforting flavor of apple butter and warm spices. Trust me, once you try these, you’ll be making them all season long (and maybe even beyond!). They’re quick enough for a weekend morning treat but memorable enough to become a tradition.
Why You’ll Love This Recipe
- Fast: Ready from bowl to plate in under 30 minutes!
- Easy: Simple ingredients, simple steps – perfect for beginners.
- Comforting: The warm spices and apple butter create the ultimate cozy vibe.
- Crowd-Pleasing: Everyone, from kids to grown-ups, devours these!
Ingredients
Gathering your ingredients is the first step to pancake perfection! Here’s what you’ll need:
- 1¼ cups all-purpose flour: The base for our fluffy pancakes.
- 2 tbsp granulated sugar: Just enough sweetness to complement the apple butter.
- 2 tsp baking powder: This is our secret to tall, fluffy stacks!
- 2 tsp cinnamon: Apple’s best friend!
- ½ tsp ground ginger: Adds a lovely warmth and depth.
- ½ tsp salt: Balances out the sweetness and enhances the flavors.
- ⅛ tsp nutmeg: A tiny pinch for that classic autumn spice blend.
- 1 cup milk: Use whatever you have on hand – dairy or non-dairy works.
- ¼ cup apple butter: The star of the show! Brings moisture and that rich apple flavor.
- 2 tbsp melted butter: Makes the pancakes tender and adds richness. Melt it gently!
- 1 egg: Helps bind everything together and adds structure.
- Syrup & pecans for topping: Totally optional, but highly recommended for that extra touch of deliciousness!
How to Make It
Alright, let’s get cooking! Making these is super straightforward. Just follow these simple steps:
Step 1: Whisk the Dry Ingredients. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, ground ginger, salt, and nutmeg. Give it a good whisk to make sure everything is evenly distributed.
Step 2: Whisk the Wet Ingredients. In a separate medium bowl, whisk together the milk, apple butter, melted butter, and egg until well combined. Make sure that apple butter is mixed in smoothly!
Step 3: Combine Wet and Dry. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are totally okay – in fact, they’re desirable! Overmixing develops gluten and can make your pancakes tough.
Step 4: Heat Your Griddle. Heat a lightly greased griddle or non-stick pan over medium heat. You can test if it’s ready by flicking a little water on it – if it sizzles and evaporates quickly, you’re good to go.
Step 5: Cook the Pancakes. Pour about ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until bubbles start to form on the surface and the edges look set, then flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
Step 6: Serve and Enjoy! Stack ’em high! Serve immediately with a drizzle of your favorite syrup and a sprinkle of chopped pecans, or any other toppings you love. Enjoy that cozy goodness!
Substitutions & Additions
Want to mix things up? Here are a few ideas:
- Different Spices: Feel free to adjust the spices! A pinch of ground cloves or allspice would be lovely.
- Add-ins: Gently fold in a handful of chopped walnuts or pecans into the batter just before cooking.
- Different Flour: You could experiment with half whole wheat flour for a nuttier flavor, but you might need a tiny bit more liquid.
- Dairy-Free: Easily swap dairy milk for almond, soy, or oat milk and use a plant-based butter substitute or oil.
Tips for Success
A few little tricks to ensure your pancakes turn out perfect every time:
- Don’t Overmix! This is the most important tip. Stir until just combined. Lumps are good!
- Let the Batter Rest (Optional but Recommended): Letting the batter sit for 5-10 minutes before cooking can help create even fluffier pancakes. The baking powder gets a little head start.
- Medium Heat is Key: Too high and they’ll burn on the outside before cooking through; too low and they’ll be pale and tough.
- Grease Lightly: Don’t use too much oil or butter on your griddle, or the edges of your pancakes can become greasy.
- Keep Warm: As you finish cooking, you can keep the pancakes warm on a plate in a low oven (around 200°F / 90°C) while you finish the batch.
How to Store It
If you happen to have leftovers (a rare occurrence in my house!), here’s how to store them:
Let the cooked pancakes cool completely on a wire rack. Store them in an airtight container or a resealable plastic bag in the refrigerator for up to 3-4 days. For longer storage, you can freeze them for up to 1-2 months. Place parchment paper between each pancake before freezing to prevent them from sticking together.
To reheat, you can pop them in the toaster, microwave, or warm them gently in a pan.
FAQs
Got questions? I’ve got answers!
Q: Can I use homemade apple butter?
A: Absolutely! Homemade apple butter will add an even more special touch and potentially deeper flavor. Just make sure it’s not too runny.
Q: My pancakes aren’t fluffy, what did I do wrong?
A: The most common culprits are overmixing the batter or using old baking powder. Ensure your baking powder is fresh and stir the batter until just combined!
Q: Can I make the batter ahead of time?
A: I don’t recommend making the batter too far in advance. The baking powder starts reacting when it hits the wet ingredients, so for optimal fluffiness, it’s best to mix the batter right before cooking.
Q: What other toppings would be good?
A: So many things! Whipped cream, sliced fresh apples, a sprinkle of powdered sugar, a dollop of Greek yogurt, or even some crispy cooked bacon for a sweet and savory combo.
Cozy Fall Apple Butter Pancakes
Equipment
- Large bowl
- Medium bowl
- Whisk
- Spatula
- griddle or non-stick pan
Ingredients
Main Ingredients
- 1.25 cup all-purpose flour The base for our fluffy pancakes.
- 2 tbsp granulated sugar Just enough sweetness to complement the apple butter.
- 2 tsp baking powder This is our secret to tall, fluffy stacks!
- 2 tsp cinnamon Apple's best friend!
- 0.5 tsp ground ginger Adds a lovely warmth and depth.
- 0.5 tsp salt Balances out the sweetness and enhances the flavors.
- 0.125 tsp nutmeg A tiny pinch for that classic autumn spice blend.
- 1 cup milk Use whatever you have on hand – dairy or non-dairy works.
- 0.25 cup apple butter The star of the show! Brings moisture and that rich apple flavor.
- 2 tbsp melted butter Makes the pancakes tender and adds richness. Melt it gently!
- 1 egg Helps bind everything together and adds structure.
- Syrup Optional, for topping.
- pecans Chopped, optional, for topping.
Instructions
- Whisk the Dry Ingredients. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, ground ginger, salt, and nutmeg. Give it a good whisk to make sure everything is evenly distributed.
- Whisk the Wet Ingredients. In a separate medium bowl, whisk together the milk, apple butter, melted butter, and egg until well combined. Make sure that apple butter is mixed in smoothly!
- Combine Wet and Dry. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are totally okay – in fact, they're desirable! Overmixing develops gluten and can make your pancakes tough.
- Heat Your Griddle. Heat a lightly greased griddle or non-stick pan over medium heat. You can test if it's ready by flicking a little water on it – if it sizzles and evaporates quickly, you're good to go.
- Cook the Pancakes. Pour about ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until bubbles start to form on the surface and the edges look set, then flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
- Serve and Enjoy! Stack 'em high! Serve immediately with a drizzle of your favorite syrup and a sprinkle of chopped pecans, or any other toppings you love. Enjoy that cozy goodness!
Notes
- Don't Overmix! Stir until just combined. Lumps are good.
- Letting the batter sit for 5-10 minutes before cooking can help create even fluffier pancakes.
- Medium Heat is Key to prevent burning.
- Grease your griddle lightly.
- Keep finished pancakes warm on a plate in a low oven (around 200°F / 90°C). Substitutions:
- Adjust spices (cloves or allspice).
- Fold in chopped walnuts or pecans into batter.
- Experiment with half whole wheat flour (may need more liquid).
- Easily make dairy-free with non-dairy milk (almond, soy, or oat) and plant-based butter/oil. Storage:
- Cool completely on a wire rack.
- Refrigerate in an airtight container for up to 3-4 days.
- Freeze for up to 1-2 months (use parchment paper between pancakes). Reheating:
- Use toaster, microwave, or gently warm in a pan. FAQs:
- Homemade apple butter can be used (ensure it's not too runny).
- Lack of fluffiness often due to overmixing or old baking powder.
- Do not make batter far in advance for optimal fluffiness.
- Other good toppings: whipped cream, sliced fresh apples, powdered sugar, Greek yogurt, crispy bacon.