Gingerbread Pancakes

November/December 1998

Your rating: None Average: 4 (3 votes)

These spicy gingerbread pancakes are delectable served with maple syrup, Vanilla Cream or Warm Lemon Sauce.

"My friends now ask for these pancakes. I make them with a bananas foster-like sauce and it goes very well with the ginger cinnamon taste of the pancakes. This recipe is not for those who don't like gnger and molasses - like ginger snaps...
Gingerbread Pancakes

Makes: 6 servings

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  • 2/3 cup all-purpose flour
  • 2/3 cup whole-wheat flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup molasses
  • 1/3 cup apple butter
  • 1 tablespoon canola oil


  1. 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.
  2. 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°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.


Per serving: 255 calories; 4 g fat (1 g sat, 2 g mono); 37 mg cholesterol; 50 g carbohydrates; 6 g protein; 3 g fiber; 361 mg sodium; 557 mg potassium.

Nutrition Bonus: Selenium (33% daily value), Magnesium (24% dv), Iron (17% dv), Potassium (16% dv).

Carbohydrate Servings: 3

Exchanges: 3 other carbohydrate

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