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
Ingredients
- 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
Instructions
- 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.
kylie @ immaeatthat
Oh my gosh. This is even more brilliant than the whole pumpkin-pie-in-oatmeal idea. Seriously?!!! Is it Thanksgiving yet??? Or more specifically, the day after Thanksgiving:)
Jayne
Ive only just discovered these, wow they look amazing! So fluffy and what a great picture!
erika
Thanks so much for stopping by Jayne! I hope you get a chance to try em out–one of my favs 🙂
Alexandra {Confessions of a Bright-Eyed Baker}
These look fantastic! This is the first time I’ve ever heard of putting pie in cupcakes, and I love the idea. So creative and fun! I’m really intrigued by the recipe too, particularly the powdered sugar part. Do you know why it has such an effect here?
Thanks for making me crave pie and pancakes, such a good influence haha! 😉
erika
Thanks so much 🙂
I think the powdered sugar really helps make these super fluffy because it contains cornstarch, and higher the dry to wet ingredients ratio you have, the thicker your pancake will be. So I can only assume that powdered sugar helps soak up more moisture than regular sugar 🙂
I know, I’m such a great influence aren’t I? Haha.
Christine (@cookingcrusade)
Woaah, pie pancakes. Seriously epic. Ps love that first shot! so pretty!
erika
Thanks Christine!
elizabethranger (bubbleteafordinner.com)
Cakespy-worthy sugar-rushed madness!!! Best holiday breakfast, ever, probably.
erika
Haha yes def!!
Cass @foodmyfriend
zomg these look so fat and delicious. We are having our Thanksgiving this Sunday so I will try and steal the leftovers to make these!
erika
Haha yay please do!!! I really loved these!! So good warm, straight off the pan…or topped with butter and syrup if you can stand to wait 🙂
gottagetbaked
Erika, you constantly outdo yourself – these pancakes look to die for. I cannot believe how thick, moist and fluffy they look! What an awesome recipe and fantastic way to use up leftover pie.
erika
Oh stop 🙂 I do have to say, though, that these are probably my best to date. So. Amazingly. Fluffy. While I was eating one, S was like, “so is this up to restaurant quality?” and I almost choked–it was an epiphany. THEY TOTALLY WERE!!
gottagetbaked
LMAO. You’re hilarious!