Apple pie is easily my family’s favorite dessert — and now, it’s their favorite breakfast, too! Made with fragrant apple butter, these incredibly fluffy Apple Pie Pancakes capture the flavors of everyone’s favorite dessert beautifully. With hints of caramel and butter, and the slightest tang of lemon zest, this pancake recipe is just the thing for celebratory breakfasts.
To add some extra fun, I cooked these up with a festive Mickey Mouse pancake mold. (If you don’t have one on hand, circular pancakes will be just as delicious.)
Apple Pie Mickey Pancakes
recipe adapted from Three Many Cooks
Makes: 4 (6-inch) Mickey pancakes
- 1 cup unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk (or milk with 1 teaspoon lemon juice)
- 1/2 cup apple butter
- 1 egg, lightly beaten
- 1 teaspoon lemon zest
- 2 tablespoons butter, melted and cooled
- 2 tablespoons water, if needed
- Neutral vegetable oil for frying pancakes
- Sliced apples and maple syrup for serving
- Special equipment: silicone pancake mold
- Heat a medium-sized skillet over medium heat. Preheat oven to 200 F; slide a baking sheet in oven to preheat as well.
- In a large bowl, whisk to combine flour, cinnamon, salt, baking powder, and baking soda. In a small bowl, whisk to combine buttermilk (or milk and lemon mixture), apple butter, egg, and zest.
- Fold wet ingredients into the dry. Add butter, and gently stir, mixing just until combined. Batter should be thin enough to just drip off a spoon — add up to 2 tablespoons water to achieve the right consistency.
- Add oil to hot skillet, set Mickey pancake mold in place, and ladle in pancake batter. Let pancake set up for 1 minute, then remove mold. Cook each side 2-3 minutes or until a light golden brown. Set cooked pancakes on baking sheet in warm oven.
- Serve pancakes drizzled with maple syrup and a side of sliced apples.