Whole Wheat Gingerbread Pancakes with Spiced Apples

Recently, I realized something pretty shocking about my blog.

I’ve never posted a pancake recipe. Crazy, right? OK, so maybe shocking is a bit strong, but, come on, we all need a good pancake recipe in our lives.

Pancakes are such a beautiful and simple canvas for breakfast. Pumpkin, blueberry, carrot, banana, corn… I’m not picky when it comes to my pancakes. Also, don't judge for the carrot ones, those are ~bomb~ and I will have to share in the future.

Today, however, I have a classic twist: gingerbread pancakes with spiced apples. In my mind, there is nothing cozier on a January morning than pancakes, especially when they're filled with warming spices, sweet and strong molasses and a warm pile of juicy and tart apples.

The pancake batter is crazy easy and, though not vegan, extremely healthy (and could be made vegan with a simple swap). Whole wheat flour and coconut oil add a subtle texture and depth of flavor that elevates the bold flavors of spices and molasses.

Cooked apples, and a drizzle of maple syrup, add sweetness that puts these over the edge. The pancakes get slightly crispy on the edges, giving way to a soft and fluffy interior. As the pancakes cook, the warm scent of spices will fill your kitchen, letting you momentarily forget that, too soon, you’re going to be scraping crusty ice off your car outside.

A perfect, wholesome start to your day, these also make lovely leftovers in case you want to prep breakfasts for the week.

Whole Wheat Gingerbread Pancakes with Spiced Apples (adapted from here)

Makes 12 pancakes

1.25 cups whole wheat flour

1 teaspoon baking powder

0.5 teaspoon baking soda

0.5 teaspoon salt

1.25 teaspoons ground cinnamon

1 teaspoon ground ginger

0.25 teaspoon ground cloves

0.25 teaspoon nutmeg, freshly grated

3 tablespoons dark brown sugar

2.5 tablespoons molasses

2 eggs (vegan option: 2 tablespoons ground flax and 5 tablespoons water)

4 tablespoons coconut oil, melted

0.75 cup unsweetened almond milk

2 granny smith apples

0.5 teaspoon ground cinnamon

0.25 teaspoon ground ginger

0.125 nutmeg, freshly grated


1. Preheat griddle to 350 degrees F. 

2. In a large bowl, whisk together flour, powder, soda, salt and spices. 

3. In a separate bowl, thoroughly combine brown sugar, molasses, eggs, coconut oil and almond milk. 

4. Add wet to dry and mix until just combined. A few lumps may remain, that’s totally fine. 

5. Lightly grease the hot griddle and pour about 3 tablespoons of batter for each pancake. 

6. When small bubbles form, flip and continue to cook for a couple more minutes. 

7. As pancakes cook, prepare spiced apples. Thinly slice the apples and add to a small saucepan with spices. Combine so apples are completely coated. Cook, covered, over low heat for about 10 minutes. Apples should be soft, but still have a bit of structure and bite to them. 

8. Serve pancakes warm, topped with cooked apples and real maple syrup. 

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