We love apples. We love gingerbread. We love pancakes. So do we love all three together? You bet your bottom silver dollar pancake we do! This pancake recipe is perfect for those lazy December Sundays. You know the kind, where you stay in your pajamas till noon, piling the kids onto the bed and watching a tv show together while curled underneath the layers of blankets. When you finally do stumble down to the kitchen, it's to whip up a recipe like this: a perfect for chilly weather, filled with seasonal flavors, yummy weekend comfort food sort of recipe. Trust us: you want to make these. Your family will thank you.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: About 10 4-inch pancakes
- 1 cup apple cider or apple juice
- 1 cup pure maple syrup
- 2 apples, peeled and cored (I used honey crisp, granny smith good too)
- 2 1/4 cups all-purpose flour or white whole wheat (which is what I used)
- 1/4 cup firmly packed brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 1/2 cups buttermilk or whole milk
- 1 tablespoon molasses
- 2 large eggs
- 4 tablespoons unsalted butter melted, plus additional for cooking
For the Syrup
- In a small saucepan over high heat, bring the apple cider or juice to a boil until it is reduced to about 1/3 cup, about 10 minutes. Remove from heat and whisk in the maple syrup. Cover to keep warm.
- Preheat oven to 200 degrees F to keep cooked pancakes warm.
- Preheat griddle or pan on medium-high heat.
- Using a box grater, shred the apples and set aside. You should have about 1 1/2 cups.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt.
- In medium bowl, whisk to combine the buttermilk, molasses, eggs, and melted butter.
- Pour the liquid ingredients into the dry ingredients and mix just until slightly combined. Add in the shredded apples, and combine just until combined. Some lumps are okay.
- Grease griddle, and pour about 1/3 cup of the batter per pancake. Cook until sides are cooked and some bubbles have formed, about 2 minutes. Flip, and cook until cooked through, about 1 to 2 additional minutes.
- Transfer to cookie sheet in oven to keep warm. Serve with warm syrup.