Gingerbread Pancakes

Oxmoor House
Take a break from syrup—try these hotcakes with applesauce or lemon curd.
6 servings (serving size: 2 pancakes)


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1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 large egg, lightly beaten
1 cup low-fat buttermilk (1%)
1/4 cup molasses
1 tablespoon vegetable oil
Cooking spray


Prep: 9 Minutes
Cook: 8 Minutes

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and next 7 ingredients in a large bowl; stir with a whisk.

Combine egg and next 3 ingredients in a small bowl; stir well. Add to flour mixture, stirring until smooth.

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.

Created date

March 2010

Nutritional Information

Calories 182
Fat 3.8 g
Satfat 0.9 g
Protein 4.7 g
Carbohydrate 32.5 g
Cholesterol 38 mg
Iron 1.8 mg
Sodium 239 mg
Caloriesfromfat 18 %
Fiber 0.7 g
Calcium 133 mg