easy as:

Gingerbread Pancakes

Bowl with Spoon

Prep time:
10 minutes

Kitchen Timer

Cook time:
5 minutes

Fork

Servings:
8 pancakes (4-inch)

No pumpkin pie spice? Use 1/2 teaspoon cinnamon, 1/2 teaspoon dry ginger, and 1/8 teaspoon cloves or nutmeg.

No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.

To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right. Top with applesauce, fresh fruit or yogurt.

easy as:

Gingerbread Pancakes

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Ingredients:

  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 egg
  • 2 tablespoons molasses
  • 1 tablespoon vegetable oil
  • 1 cup low-fat buttermilk

Directions:

1. Mix dry ingredients in a bowl.

2. In another bowl, beat egg. Stir in molasses, oil and buttermilk.

3. Pour milk mixture into dry ingredients; stir together lightly.

4. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.

5. Cook until pancakes are puffed and dry around edges. Turn and cook other side until golden brown.

Refrigerate leftovers within 2 hours.

No pumpkin pie spice? Use 1/2 teaspoon cinnamon, 1/2 teaspoon dry ginger, and 1/8 teaspoon cloves or nutmeg.

No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.

To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right. Top with applesauce, fresh fruit or yogurt.

Get Nutrition Info
Bowl with Spoon

Prep time:
10 minutes

Kitchen Timer

Cook time:
5 minutes

Fork

Servings:
8 pancakes (4-inch)