Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg
- 1 cup milk (whole or 2% works best)
- ½ cup apple butter
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In a separate medium bowl, beat the egg lightly. Whisk in the milk, apple butter, melted butter, and vanilla extract until the mixture is smooth.
- Pour the wet ingredients into the center of the dry ingredients. Use a spatula or wooden spoon to stir them together until just combined. Be careful not to overmix; some small lumps are fine.
- Let the batter rest for about 5 minutes. This allows the leavening agents to activate for fluffier pancakes.
- Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or cooking spray.
- Scoop about ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes, or until bubbles start to form on the surface and the edges look set.
- Carefully flip the pancakes and cook for another 1 to 2 minutes on the other side until they are golden brown and cooked through.
- Repeat with the remaining batter, adjusting the heat if the pancakes are browning too quickly.
- Keep the finished pancakes warm in a low oven until you are ready to serve.
- Cook Time: Not specified