Spicy Apple Gingerbread Pancakes
Warm your mornings with these irresistibly cozy Spicy Apple Gingerbread Pancakes—a delightful twist on classic breakfast fare. These fluffy pancakes are infused with the rich, aromatic spices of cinnamon, ginger, and cloves, balanced by the sweetness of grated apple and the robust depth of molasses. A tender crumb is achieved with the use of buttermilk, making every bite a comforting yet vibrant treat. Perfect for chilly mornings, these pancakes are quick and easy to prepare, taking just 15 minutes of prep time. Serve them hot off the griddle with a drizzle of maple syrup or a dusting of powdered sugar for a breakfast that tastes like fall on a plate. Whether you’re hosting a holiday brunch or simply craving something special, these homemade gingerbread pancakes will impress with their flavor-packed, seasonal charm.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons brown sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 2 tablespoons molasses
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoons vanilla extract
- 1 medium apple, finely grated
- 1 as needed vegetable oil or butter for cooking
- 1 optional maple syrup or powdered sugar for serving
Instructions
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt until well combined.
In a separate bowl, whisk together the buttermilk, molasses, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid over-mixing; a few lumps are okay.
Gently fold in the finely grated apple, making sure it is evenly distributed throughout the batter.
Heat a large nonstick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Scoop about 1/4 cup of the batter onto the skillet for each pancake. Spread it slightly with the back of the spoon if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes, or until cooked through and golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, drizzled with maple syrup or dusted with powdered sugar, if desired.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 91.1 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 561 mg | 43% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1527 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
