Peel the apples and core, using an apple core cutter (shown on the photo) or a sharp knife. Cut into 5-7 mm / ¼ inch slices, pour the lemon juice over, set aside.
Add the egg, pumpkin puree, vanilla extract, honey, oil and milk to a large bowl, whisk together.
Then add the flour, baking powder, salt and gingerbread spice to the bowl, whisk until smooth (but don't overmix the batter).
Heat clarified butter in a frying pan, preferably with a non-stick coating, over medium heat.
Dunk ench apple ring into batter, allowing the runoff to fall back into the bowl, then place on the pan. Wait until bubbles form on a batter, then flip over. Cook for about 2-3 minutes on each side until golden.
Sprinkle with powdered sugar (the pancakes should be slightly cooled) or with vanilla or cinnamon sugar (the pancakes should be warm).