Gingerbread Buttermilk Pancakes

Whisk flours, ginger, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, molasses, apple butter and oil in another bowl, until smooth. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.

Moisten a crumpled paper towel with oil and use it to lightly oil a large nonstick skillet over medium heat (or preheat an electric griddle to 375 degrees F and lightly oil). Spoon about 1/4 cup batter for each pancake onto the prepared pan and cook until bottoms are golden and small bubbles start to form on top, 3 to 4 minutes. Flip and cook until the other side is browned, 1 to 2 minutes. Lightly oil pan between batches. (Adjust heat as necessary for even browning.) Keep warm in the oven. Serve hot.