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Gingerbread Pancakes with Apple Topping

 Gingerbread Pancakes with Apple Topping
I grew up eating these every Christmas morning. The aroma of apples and spices signaled that the big day had arrived.
9 ServingsPrep: 20 min. Cook: 5 min./batch

Ingredients

  • 2 large apples, peeled and thinly sliced
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 2-1/2 cups 2% milk
  • 1/2 cup molasses
  • 1/3 cup canola oil

Directions

  • In a large saucepan, cook apples in butter over medium heat for 6-8
  • minutes or until tender. Combine sugar and cinnamon. Sprinkle over
  • apples; stir to coat. Remove from the heat. Stir in vanilla and keep
  • warm.
  • In a small bowl, combine the flour, baking powder, pumpkin pie spice,
  • baking soda and salt. In another bowl, whisk the eggs, milk,
  • molasses and oil. Stir into dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when

2 of 2

Gingerbread Pancakes with Apple Topping (continued)

Directions (continued)

  • bubbles form on top. Cook until the second side is golden brown.
  • Serve with apple topping. Yield: 18 pancakes (3 cups apple topping).
Nutritional Facts: 2 pancakes with about 1/3 c. apple topping equals 523 calories, 21 g fat (8 g saturated fat), 79 mg cholesterol, 419 mg sodium, 76 g carbohydrate, 2 g fiber, 8 g protein.