30-Minute Apple Butter Pancakes
These golden, fluffy pancakes are cozy and flavorful, the perfect way to use up apple butter! Paired with cinnamon and a pinch of nutmeg, they are a taste of fall and so easy to make with a bowl and whisk.
Yield: 6 to 7 pancakes
Ingredients
- 3/4 cup + 1 tablespoon whole milk
- 2 teaspoons lemon juice
- 1 large egg
- 1/2 cup (125 grams) apple butter (homemade or storebought)
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons granulated sugar
- 2 tablespoons melted butter
- 145 grams all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- scant 1/2 teaspoon fine salt
Instructions
- In a medium bowl, mix together milk and lemon juice and let stand for 5 minutes. Then add egg and whisk until combined. Then add apple butter, vanilla extract, sugar, and butter. Whisk until smooth.
- In a separate medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in the center and pour in liquid ingredients. Use a spatula to stir until just combined, some lumps are good. You just don't want to see dry streaks. Batter will be on the thicker side, that is how it is supposed to be.
- Preheat your griddle to medium heat, about 325 degrees F. Grease with oil or butter, then drop 1/3 cup scoopfuls onto it. Use the back of a spoon to spread out a bit and create nice even circles.
- Cook about 3 to 4 minutes, until bubbles start coming through the top and when you lift a spatula to pick underneath, they are golden brown. Then flip and cook about 3 minutes more. Remove and set on cooling rack and repeat with remaining batter. Serve with a dusting of powdered sugar and maple syrup.