Ohhh that’s great! Don’t adjust anything – prepare as directed. Enjoy!!!

We have over 3000 recipes on this site. This recipe is from at least 10 years ago, back when recipe cards didn’t offer nutritional info. I am just one person and so I have not been able to update all of the old recipes to include the info and this is one of them. However – I have found that the independent nutrition calculators are far more accurate. I recommend finding one you trust as the results will most likely be more accurate if you are tracking macros that closely. But in general, these pancakes are not for anyone that is following a strict diet or worried about macros.

You can click the jump to recipe button at the very top of the post. It takes you right there to the FREE recipe. Directly above the comment section.

Good to hear they worked out. I would encourage you to try the recipe as written too – without the substitution of the flour to see whether the fluffiness was because of the change you made or if they do need more baking soda. Also, the consistency of the apple butter could effect the final outcome of the pancakes as well. It is more difficult to make the recipe consistent when using homemade apple butter as everyone makes theirs differently.

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.