Can I make these pancakes gluten-free?

Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum for the best texture.

What type of molasses is best for gingerbread pancakes?

Unsulphured mild or dark molasses works best. Avoid using Blackstrap molasses unless you prefer a very strong, slightly bitter flavor.

How do I prevent the pancakes from burning?

Because of the sugar and molasses content, these pancakes brown quickly. Cook them over medium-low heat to ensure the center cooks through without burning the outside.

Can I prepare the batter in advance?

It is best to cook the batter within 30 minutes of mixing, as the leavening agents lose their potency over time. However, you can mix the dry and wet ingredients separately the night before.

Spiced Apple and Gingerbread Pancakes: 7 Secrets for the Perfect Stack

Name: Spiced Apple and Gingerbread Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1.5 cups all-purpose flour 2 tablespoons brown sugar; 1.5 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon sal; 1.25 cups buttermilk (room temperature) 1 large egg 3 tablespoons unsulphured molasses 3 tablespoons unsalted butter, melted 2 medium Granny Smith apples, peeled and diced 1 tablespoon butter (for apples) 1 tablespoon maple syrup (for apples)

Ingredients

Scale

1.5 cups all-purpose flour
2 tablespoons brown sugar
1.5 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1.25 cups buttermilk (room temperature)
1 large egg
3 tablespoons unsulphured molasses
3 tablespoons unsalted butter, melted
2 medium Granny Smith apples, peeled and diced
1 tablespoon butter (for apples)
1 tablespoon maple syrup (for apples)

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Instructions

Step 1: In a large mixing bowl, whisk together the flour, brown sugar, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt until well combined.
Step 2: In a separate medium bowl, whisk the buttermilk, egg, molasses, and melted butter until the mixture is smooth and the molasses is fully integrated.
Step 3: Pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined; do not overmix. Let the batter rest for 5-10 minutes.
Step 4: While the batter rests, heat 1 tablespoon of butter in a small skillet over medium heat. Add the diced apples and a pinch of cinnamon. Sauté for 5 minutes until softened, then stir in 1 tablespoon of maple syrup. Remove from heat.
Step 5: Heat a lightly greased griddle or non-stick skillet over medium-low heat. Pour 1/4 cup of batter for each pancake.
Step 6: Sprinkle a spoonful of the sautéed apples onto the wet surface of each pancake. Cook for 3-4 minutes until bubbles appear and the edges are set.
Step 7: Carefully flip the pancakes and cook for another 2 minutes until golden brown and cooked through. Serve warm with extra syrup.

Notes

Ensure your buttermilk is at room temperature to prevent the melted butter from clumping. For a vegan version, use flax eggs and almond milk with a teaspoon of apple cider vinegar.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Desserts & Baking
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 310
Sugar: 22g
Sodium: 420mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg