Ginger Pancakes with Maple Pecan Sauce

Yield: 21 (4-inch) pancakes.S2Maple Pecan SauceI12 cups maple syrupI1 1/2 cup honeyI1 3/4 cup
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 23%
  • Fat: 6.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.5g
  • Carbohydrate: 47.2g
  • Fiber: 0.0g
  • Cholesterol: 22mg
  • Iron: 0.0mg
  • Sodium: 269mg
  • Calcium: 0.0mg


  • 3 1/3 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 2 1/4 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cloves
  • 1 1/4 cups buttermilk
  • 1 cup water
  • 2 eggs, lightly beaten
  • 1/4 cup plus 2 tablespoons margarine, melted
  • 1/3 cup firmly packed brown sugar
  • Maple Pecan Sauce


  1. Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, water, eggs, margarine, and brown sugar; add to dry ingredients, stirring just until dry ingredients are moistened.
  2. For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle or skillet. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Top pancakes evenly with Maple Pecan Sauce.
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