In a large mixing bowl combine dry ingredients and mix well.
In a separate bow, whisk together wet ingredients (except apple butter).
Pour wet ingredients into dry ingredients and mix together just until a batter forms. Make sure to scrape the sides with a spatula to incorporate all the dry ingredients. Do not overmix - it is okay if the batter is lumpy. This is a thick batter, it should be just pourable. If you find the batter is too thick, add additional milk in 1 tablespoon increments.
Use a small ladle or measuring cup to pour batter onto a greased skillet at medium high heat (I find 325 - 350F is best). Use the back of the ladle to get pancakes into the size and shape you want, if necessary.
Make a generous swirl of apple butter on top of the pancake batter.
Cook until bubbles start to form and underside is browned. Flip and continue to cook until finished.
Calories are automatically generated. For best results calculate based on your exact ingredients.
Putting your apple butter in a squeezable condiment bottle will make swirling super easy!
Don't want all the hassle of pancakes from scratch? You can totally use a pancake mix and then top it with a swirl of apple butter when cooking!
Apple Butter Pancakes https://www.mamalovesfood.com/apple-butter-swirled-pancakes