Healthy Whole-grain Gingerbread Apple Pancakes on

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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