There is nothing better than steaming hot pancakes and the smell of apples, cinnamon and nutmeg on a chilly Sunday morning.  After an emotionally charged weekend saying goodbye to my brother and watching his bus pull away en route to Afghanistan, these were just the pick-me-up I needed to finish off my long weekend.Made with whole wheat flour, spiced with ginger, cinnamon and nutmeg, and tossed together with some unsweetened applesauce, these pancakes are lightened-up, yet taste sinfully delicious!

So on your next lazy weekend, feel free to indulge!


Gingerbread Apple Pancakes

Yield: 16 pancakes 1x


  • 1 cup all-purpose flour
  • 1 1/4 cups whole wheat flour
  • 1/4 cup packed brown sugar
  • 2 tsp. baking powder
  • 1 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs, lightly beaten
  • 1 1/2 cups non-fat buttermilk
  • 3 Tbsp unsweetened applesauce


  1. In a large bowl, combine flour, brown sugar, baking powder, spices, baking soda and salt and make a well in the center of the flour mixture. In a separate bowl, whisk together eggs, buttermilk and applesauce and add to the flour mixture, mixing until just combined. Batter will be slightly lumpy.
  2. Heat a greased skillet over medium heat and spoon about 1/4 cup batter onto skillet. Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown. Flip over when surface is bubbly and edges are slightly dry.
  3. Serve warm and garnish with fresh apple slices and a bit of pure maple syrup, enjoy!


Serving Size: 1 pancake • Calories: 92 • Fat: 0.7 g • Carbs: 17.5 g • Fiber: 1.4 g • Protein: 3.6 g • WW Points+: 2 pts

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!