Apple Gingerbread Pancakes

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  • 2 tablespoons molasses
  • 1/4 cup melted butter
  • 2 tablespoons sugar
  • 1 egg
  • 1/2 cup buttermilk (or yogurt thinned with milk or water)
  • 1/2 cup coarsely grated apple (any variety)
  • 1 cup flour (AP or whole wheat)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon allspice


  1. Combine the molasses, butter and sugar in a large bowl.
  2. Mix in egg and buttermilk until well-combined.
  3. Stir in apple.
  4. Whisk dry ingredients together and add to wet mixture, stirring until just combined.
  5. (Refrigerate up to 8 hours if making the batter ahead of time. Allow to come to room temperature before cooking.)
  6. Heat a griddle over medium heat until a drop of water splashed on sizzles.
  7. Lightly grease the griddle and drop batter by 1/4 cup measures, spreading if necessary to make cakes about 4 inches diameter. You should get 8 pancakes.
  8. Cook about 2 minutes or until the edges look dry-ish and there are a few bubbles appearing on top of the cakes that pop and leave craters. Watch them closely; with the increased sugar content, they go from cooked to burned pretty quickly.
  9. Flip and cook another 2-3 minutes or so on the other side.
  10. Serve hot. Keep pancakes warm in a 200º oven on a baking sheet if needed.

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