Gingerbread Pancakes
Recipe from Better Homes and Gardens

For breakfast or brunch, serve this molasses and spice pancake recipe with poached apple slices and crisp bacon strips.


Gingerbread Pancakes

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Servings: 16 pancakes
Prep Time: 15 mins
Total Time: 17 mins
Related Categories: Buttermilk Pancakes, Low Calorie, Low Fat, Low Sodium, Pancakes
 
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Ingredients
  • 2  cups
    all-purpose flour
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  • 1  teaspoon
    ground cinnamon
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  • 1  teaspoon
    ground ginger
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  • 1  teaspoon
    ground nutmeg
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  • 3/4  teaspoon
    baking powder
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  • 3/4  teaspoon
    baking soda
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  • 1/4  teaspoon
    salt
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  • 2 
    eggs, slightly beaten
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  • 1-1/4  cups
    buttermilk
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  • 1/3  cup
    molasses
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  • 1/3  cup
    strong coffee
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  • 3  tablespoons
    cooking oil
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  • 1  recipe
    Lemon Sauce ( see Recipe Center) or 1 recipe Brandied Lemon Butter ( see Recipe Center)
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Directions
1.
In a mixing bowl combine flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. In another mixing bowl combine eggs, buttermilk, molasses, coffee, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
2.
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
3.
Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Lemon Sauce or Brandied Lemon Butter. Makes 16 pancakes.
Nutrition information
Calories 110, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 27 mg, Sodium 139 mg, Carbohydrate 17 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin C 0%, Calcium 4%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Healthy Pancakes
Healthy Pancakes

EatingWell reader Kathy Moseler of Barrington Hills, Illinois, contributed this convenient recipe to our Kitchen to Kitchen department. The pancakes are made with 100 percent whole-wheat flour and get an additional fiber boost from flaxseed meal.

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