Gingerbread Pancakes

Take a break from syrup—try these hotcakes with applesauce or lemon curd.


6 servings (serving size: 2 pancakes)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 8 Minutes

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


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


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.