In a large bowl, mix together the flour, granulated sugar, baking powder, spices and salt.
In a medium size bowl, beat together milk, apple butter, egg and melted butter.
Add the wet ingredients to the dry ingredients and mix until completely incorporated.
Add one teaspoon of oil into a pan over medium heat (see note) and cook each pancake for 2-3 minutes on each side, or until golden brown.
Serve the pancakes warm with any toppings you like. We like pecans and honey. Enjoy!
Notes
Makes about 8-10 pancakes.
We used homemade thick apple butter for this recipe but you can also use store bought apple butter.
If using a non-stick skillet, feel free to skip the oil.
To save time, make this recipe using pancake mix. Simply add ½ a cup of apple butter to your pancake mix and cook as instructed on the box.
Storage: Place leftover pancakes in an airtight container and store in the refrigerator for up to 3 days.
Reheating: Warm leftover pancakes in the microwave for a 30-45 seconds or until warm.
Freezing: Stack the cooled pancakes on top of each other with a piece of parchment paper in between the layers. Place the stacks of pancakes in a freezer friendly container and freeze for up to 3 months. When you are ready to serve them simply thaw them in the refrigerator the night before and warm them up in the microwave until warm.