Gingerbread Pancakes with Buttered Apples

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 good-sized pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


This easy recipe for gingerbread pancakes with warm buttered apples on top takes this favorite breakfast dish to new heights of wonderfulness!


  • 2 apples, cored and diced
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • 1 1/4 cup flour
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1/4 cup brown sugar
  • 3 tablespoons molasses
  • 2 tablespoons melted butter
  • Maple syrup for serving


  1. Heat 2 tablespoons butter in a medium skillet until melted. Add apples, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon and stir until apples are softened, about 3-5 minutes. Transfer to bowl and set aside.
  2. Spray a griddle or large frying pan with nonstick spray, and heat oven to 200 if you are going to use it to keep the pancakes warm.
  3. Mix together flour, ginger, remaining cinnamon, baking powder and baking soda in a large bowl.
  4. Whisk together eggs, remaining brown sugar, molasses and melted butter. Add to flour mixture and stir until combined (don’t worry if there are a few lumps!)
  5. Heat griddle over medium heat for 2 minutes. Scoop out 1/4 cup of batter for each pancake and pour onto heated griddle. Cook until the underside is golden and there are a few bubbles on the top, peeking at the underside a few times to make sure the pancakes aren’t cooking too fast. Flip, press down a little and continue cooking until the second side is done.
  6. If you need to cook in two batches, keep the first batch warm on a cookie sheet in the heated oven.
  7. Divide pancakes among plates, top with apple mixture and syrup and serve!