Light and fluffy Gingerbread Apple Pancakes made with whole wheat flour, applesauce instead of oil and no butter. Top with warm spiced apples and a drizzle of maple syrup.
There’s nothing cozier than a stack of steaming pancakes and the scent of apples, cinnamon and nutmeg on a chilly Sunday morning. After a difficult weekend of goodbyes, these pancakes were exactly the comforting pick-me-up I needed. They’re made with whole wheat flour, flavored with ginger, cinnamon and nutmeg, and lightened with unsweetened applesauce—so they feel a little healthier without sacrificing flavor.
Perfect for a relaxed weekend breakfast, these pancakes are easy to prepare and deliver a tender, fluffy bite with a warm, spiced apple finish. Serve them with fresh apple slices and pure maple syrup for a simple, satisfying meal.
Gingerbread Apple Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 1/4 cups whole wheat flour
- 1/4 cup packed brown sugar
- 2 tsp. baking powder
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs, lightly beaten
- 1 1/2 cups non-fat buttermilk
- 3 Tbsp unsweetened applesauce
Instructions
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In a large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking powder, ground ginger, cinnamon, nutmeg, baking soda and salt. Make a well in the center of the dry ingredients.
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In a separate bowl, whisk the eggs, buttermilk and unsweetened applesauce. Pour the wet ingredients into the dry mixture and stir until just combined; the batter should remain slightly lumpy.
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Heat a lightly greased skillet over medium heat. Spoon about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges look set, about 2 minutes, then flip and cook another 1–2 minutes until golden brown.
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Serve warm with fresh apple slices and a drizzle of pure maple syrup. Enjoy.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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