Apple Butter Pancakes are an easy fall breakfast recipe. Loaded with sweet, cinnamon apple butter. These are the perfect way to start the day.
Do you treat yourself on the weekends to something a little yummier than the standard breakfast??? We do sometimes- if I’m up for it we will make a full breakfast.
But the other day I decided I would whip up a small batch of Apple Butter Pancakes for the kids. Nothing special was happening that day – it just seemed like a great idea. Partially because I am up to my eyeballs in apple butter around here.
Be sure to try our delicious Apple Butter Bread!
So I’m finding all sorts of useful ways to add it to all sorts of things. Everyone is thankful – it’s all too tasty!!! We all love apple butter in this house- so really, I can’t go wrong when adding it to pancakes.
This recipe made about 9 pancakes – slightly larger than a saucer. If you were doing silver dollar size you could probably get double that.
If you love pumpkin – you don’t want to miss these Pumpkin Pancakes too!
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These pancakes are so light and fluffy. I like to top them with homemade buttermilk syrup or a traditional maple too.
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Here are some commonly asked questions
Do I have to use homemade apple butter?
No, not at all. If you happen to have a jar that you picked up at your local farmers market or grocery store, by all means use that. I just happen to have apple butter on hand most of the time so it makes it easy for me to use homemade.
Can I use this method with pancake mix?
Sure you can. If you would prefer to simplify things for a busy morning, you can add the same amount of apple butter I call for in this recipe to your boxed pancake mix. We certainly do that when we are in a pinch for time. But whenever I can I like to make these 100% homemade.
HOW DO YOU MAKE APPLE BUTTER PANCAKES
- Whisk together flour, sugar, baking powder, cinnamon, ginger, salt & nutmeg
- Stir together milk, apple butter, melted butter, & egg
- Fold into dry mixture
- Ladle batter onto preheated skillet
- Serve with melted butter, syrup & nuts
How many can this serve?
This will depend on how large or small you pour the batter and how many each person serves. This recipe should make at least 8-9 standard-size pancakes.
Can these pancakes be frozen?
Yes, they can be frozen. Just be sure to layer them with parchment paper as you stack them. Place the stacks of pancakes in a zip-top bag, label with the date, and freeze for up to 3 months.
We like to make these ahead of time, freeze them and take them on camping trips. This way we can just thaw what we plan to eat each day and we have very little breakfast mess to clean up.
To make Apple Butter Pancakes you will need…
- all-purpose flour
- granulated sugar
- baking powder
- ground ginger
- apple butter
- melted butter
- Syrup & nuts for topping
fall breakfast recipe
Can this recipe be doubled?
Absolutely this recipe can be doubled. We often make a double batch so we can have leftovers for the whole weekend.
Oh my goodness – these were so tasty. Perfect for a crisp fall morning.
What is the best way to store leftover apple butter pancakes?
Place any leftover pancakes in an airtight container and keep refrigerated for up to 3 days. For best results, layer parchment paper in between each pancake as you stack them.
Recipes using apple butter
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Products I love when making Apple Butter Pancakes…
This Apple Butter Pancakes recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade pancakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this pancake recipe.
- all-purpose flour
- granulated sugar
- baking powder
- table salt
- apple butter
- mixing bowl
- ultra large skillets
- serving spatula
If you love this Easy Apple Butter Pancakes recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
best pancake recipe
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Apple Butter Pancakes
- 1¼ cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- ⅛ tsp nutmeg
- 1 cup milk
- ¼ cup apple butter
- 2 tbsp melted butter
- 1 egg
- Syrup & pecans for topping
- In medium bowl - whisk together flour, sugar, baking powder, cinnamon, ginger, salt & nutmeg.
- In a large bowl- stir together milk, apple butter, melted butter, & egg.
- Fold the wet mixture into the dry mixture until completely incorporated.
- Ladle the batter onto a preheated skillet or griddle set at 325 degrees & cook the pancakes for 3-5 minutes on each side until deep golden brown.
- Serve with melted butter, syrup & pecans on top.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Oo I may have to try these this weekend, since one weekend morning is fresh pancake day!
Yum! Those look delicious!
I need to try these – we love apple pancakes, but I’ve never used apple butter – sounds delicious
Thalia @ butter and brioche says
These apple pancakes look seriously SO delicious, definitely will be giving my partner the recipe so I can wake to a stack tomorrow morning!
Sounds like a delicious breakfast
My Creative Days says
Oh my goodness, these look amazing. Your photos are amazing! Thank you for linking up to Show Me Saturday!
These look SERIOUSLY AWESOME! Thanks for linking up to Show Stopper Saturday!
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Barb Skidmore says
These really look great. SinceI I am a resident of a nursing home I will pass it on to dining manager as she is always looking for new recipies to try
This looks delicious! Thank you for sharing this recipe!
These taste amazing! Not super fluffy but I might have old baking powder. I doubled it so we would have extra to freeze for later but they are so yummy my family didn’t leave many for me to freeze!
Esther Baas says
My daughter sent this recipe to me on text. I want to print it so I can read as I go. They look soo delicious. I just bought apple butter last week
Will never understand why so many of you decide to post your recipes way at the bottom of long winded stories when all we want are the ingredients & directions on how to make the recipe!! Annoying as heck!! List the ingredients, directions then follow up with whatever stories you need to tell that most of us could care less about!!
There’s a “jump to recipe” button at the top, but I always find it useful to read the whole recipe and longer explanation as it usually includes tips you couldn’t fit in the pared down recipe itself ◡̈
Lois Luckovich says
I’m going to try the apple butter pancakes, thanks for the inspiration
Do you have any adjustments for this recipe to turn it into a waffle recipe?
Gina Kleinworth says
I’m sorry, I have never tried doing that. I would imagine the batter would need to be thicker, so maybe more dry ingredients. But I can’t say for sure.
I made this this morning to serve with applebutter pancakes. It was fabulous! I would definitely make it again. I wonder if it can be frozen or how long it will stay good in the refrigerator? I didn’t see anything about that in the recipe…
Gina Kleinworth says
Are you referring to the apple butter (different post) or these pancakes? The apple butter will keep in the fridge for about 10 days. We freeze the bulk of our batches and thaw as we need it. As for the pancakes, they will keep for about 3-4 days in the refrigerator.
Winner winner chicken dinner! Dang these are good!