With the return of cool mornings I find myself craving a big stack of pancakes. Not blueberry pancakes anymore, but fluffy fall-like pancakes loaded with Musselman's Apple Butter. I like them piled high with a little dab of butter and a big splash of real maple syrup, preferably from Ohio.
Pancakes are really my all time favorite breakfast. I like to pack them with seasonal ingredients and take awhile to sit and enjoy them. While most breakfasts these days are consumed on the run and with a lukewarm cup of coffee, these pancakes cause me to sit and enjoy. Anderson loves them as well so he happily sits with me devouring each bite.
This recipe will come together for you in no time and will quickly be consumed by your guests. The flavors of fall in the Apple Butter will take you back to your childhood and have you planning your next trip to the store to get some more ingredients, ensuring this to be a new staple in your household this Fall.
Recipe for my Apple Butter Pancakes
Ingredients You'll Need:
- 2 2/3 cup flour
- 6 Tablespoons sugar
- 1 Tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 6 Tablespoons melted unsalted butter
- 3 eggs, lightly beaten
- 1 cup light sour cream
- 1 1/2 cups Musselman's Apple Butter
- 1 3/4 cups low-fat milk
- In a large bowl mix the flour through the salt and in another bowl mix the melted butter through milk. Combine the wet and dry ingredients and stir until combined.
- Heat and butter a griddle then pour about 1/4 cup of batter for each pancake. Allow the pancakes to bubble and flip when golden, about 2 minutes per side.
- Serve warm with good maple syrup and enjoy!