Leftover. Pie. Pancakes.
Whether Thanksgiving or any other time of year that you have leftover pie, these pancakes are an excellent vehicle for chunks of extra flavor and texture. They’re extremely puffy and thick yet light. The dough isn’t too sweet, creating the perfect canvas for chunks of pie and ready to be topped with syrup.
What makes this recipe special?
The low ratio of liquid to dry ingredients creates an extremely thick batter that results in puffy yet light pancakes. This recipe (which comes from a childhood friend’s recipe) originally called for half a stick of butter, but I like them just as much with half the amount. The high amount of cornstarch in the powdered sugar helps soak up additional liquid in a way that regular sugar can’t.
What kind of pie can I use in these pancakes?
Anything works! The optional cinnamon works well if you’re using a pie like pumpkin, but you can leave it out if you’re using a fruit pie or a flavor not as conducive to cinnamon.
And if you don’t have leftover pie, these are still fantastic as a base pancake!
Leftover Pie Pancakes
- 2/3 cup milk of your choice
- 1 large egg, lightly beaten
- 2 tbsp unsalted butter, melted
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 2 tsp baking powder
- pinch cinnamon (optional)
- 1/2 cup leftover pie, cut into chunks
- In a large bowl, combine milk, egg, melted butter, flour, powdered sugar, baking powder and cinnamon, if using. Use a fork to stir until well combined (lumps are not necessary; batter should be thick and smooth). Gently fold in the pie chunks.
- Heata lightly greased pan over medium heat for at least two minutes before cooking.Pour batter into pan 1/4 cup or less at a time. Batter should be extremely thick and hard to pour; they should cook about 2-3 minutes on each side.
- Place finished pancakes in a 200 F oven to keep warm if not eating right away.