Whole-grain Gingerbread apple pancakes for the holiday season. Perfect for when you have house guests or any leisurely Saturday or Sunday morning. They are plate-licking good.

whole-grain healthy Gingerbread Apple Pancakes
I am what might be called a Pancake Scrooge.


If it were up to my daughters we’d eat pancakes every morning. But, unfortunately for them, I don’t make them very often. During the week, who has time for that? Weekends? I am usually running out the door for an exercise class. I am way too high strung to linger over breakfast.


That means Jase is in charge of breakfast on the weekends. Or I should say overseeing it. So the three of them will end up having peanut butter toast or something else as equally lack luster. They also love to go out to breakfast on Saturday mornings without me. I’m sort of jealous, but not really. That is their special thing, and me? I get to workout with no guilt.


During the summer, my sister and brother-in-law, John make a point of making the girls pancakes when we are at the lake cottage. John will make a big production of it, making sure everyone has had seconds before he makes himself a plateful. The girls love Saturday morning breakfasts so much that they will start speculating if “we can have pancakes” on Fridays on our way to the lake.

But in the wintertime, pancakes in Casa de Webster are scarce. As in almost non existent.


The few times I do pull out the griddle it is with great fan fare from the wee rotters. They fall over themselves to get out the maple syrup and butter, and set the table with glasses of milk.


Without fail they remind me of the “family rule” that the only time they are allowed to lick their plates is when it is to get the last drops of maple syrup off it. I remind them to get their hair out of their faces so they don’t get maple syrup in their hair too.


Jase will roll downstairs to my making pancakes, and in an utterly shocked tone he’ll ask, “really?” I’ll tell him that the girls have talked me into it somehow. I roll my eyes. Yeah, okay so maybe I am a bit of a Scrooge.


We usually have to hose the counter down when they’re done eating, and there is a sink full of dishes for me.


Okay okay, so I guess I am a pancake scrooge. But I do actually admit to enjoy making pancakes when I can sit and relax and enjoy the moment. Whenever that is???? I am working on that.


This weekend we have a house full of guests who are here for Thanksgiving. I am not booking out to workout. {I’m not this morning at least …I totally did yesterday before Thanksgiving though. He he. } Today, I am having a forced relaxed morning. How novel.


And I am actually really looking forward to making these Gingerbread Apple Pancakes for everyone. They’re like a gingerbread cookie in fluffy pancake form with tiny bits of apple in them. 


I am sure the girls will let our guests know that it is totally okay if they want to lick their plates. I’ll refrain from mentioning the hair getting stuck business.


See? Totally reforming my pancake scrooge ways. I may even lick my plate too.


More Gingerbread Flavored Recipes to Try

More Healthy and Yummy Pancake Recipes To Try

Thanks so much for reading! Make sure to leave a rating and review if you make this recipe! 

Happy Cooking!


Healthy Whole-grain Gingerbread Apple Pancakes on Healthyseasonalrecipes.com

gingerbread apple pancakes

  • Author: Katie Webster
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10 pancakes 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American


Whole-wheat gingerbread pancakes with shredded apples. A healthy seasonal breakfast for house guests over the holidays, or for any relaxed Saturday or Sunday morning.



  • 1 cup whole-wheat pastry flour
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground clove
  • 2 large eggs
  • 1 cup buttermilk
  • ¼ cup molasses
  • 3 tablespoons plus 3 teaspoons avocado oil or organic canola oil, divided
  • 1 large apple, peeled and shredded on a box grater


  1. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, ginger, nutmeg, baking soda, salt and cloves in a medium bowl.
  2. Beat eggs in a large bowl. Beat in buttermilk, molasses and 3 tablespoons oil. Stir the flour mixture into the buttermilk mixture. Stir in apple.
  3. Heat griddle or large skillet over medium-high heat. Brush 2 teaspoons oil over the griddle or 1 teaspoon oil over skillet. Ladle ¼ cup-fulls of the batter onto the hot griddle or skillet spacing to account for spread. Cook, adjusting heat as necessary to prevent scorching, until the pancakes are set up and browned on the bottom, 2 to 4 minutes. Carefully flip over and continue cooking until cooked through. Repeat with the remaining 1 teaspoons oil in one more batch for the griddle or two more batches for the skillet.


  • Serving Size: 2 pancakes
  • Calories: 350
  • Sugar: 19 g
  • Sodium: 467 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Carbohydrates: 48 g
  • Fiber: 5 g
  • Protein: 8 g



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