Prep Time 25m
Cook Time 15m
Ready Time 40m
Yield 16 pancakes

  • 1/4 cup butter
  • 2 large cooking apples, peeled and sliced
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1 cup Hungry Jack® Original Syrup
  • 3 tablespoons raisins
  • 1 (14.5 oz.) package Pillsbury™ Gingerbread Mix
  • 1 1/4 cups cinnamon apple sauce
  • 1 large egg
  • 3 tablespoons Vegetable Oil
  • Nonstick cooking spray
  • Sweetened whipped cream or thawed frozen whipped topping
  • 1/3 cup chopped walnuts, toasted, cooled
  • Cinnamon, if desired
Preparation Directions
  • Step 1For Maple Apple Topping: MELT butter in large skillet over medium heat. Add apples. Cook about 8 minutes or until tender. Stir in cinnamon and ginger until blended. Stir in syrup and raisins. Heat until syrup is warm. Remove from heat.
  • Step 2For Gingerbread Pancakes: COMBINE gingerbread mix, apple sauce, egg and oil in large bowl. Whisk until smooth.
  • Step 3Coat griddle or large non-stick skillet with no-stick cooking spray. Heat over medium-low heat. Pour a scant 1/4 cup batter for each pancake onto griddle. Cook pancakes until edges appear set. Turn and cook until done in center.
  • Step 4Serve pancakes topped with Maple Apple Topping. Sprinkle with chopped walnuts. Garnish with whipped cream, sprinkled with cinnamon, if desired.
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