ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Gingerbread Pancakes with Pears and Yogurt

Photo: Antonis Achilleos
Yield Makes 8 to 10 pancakes

Ingredients

  • 1 cup pancake mix
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 egg
  • 3/4 cup whole milk
  • 3 tablespoons molasses
  • 1 tablespoon vegetable oil
  • 2 ripe Anjou or Bartlett pears— peeled, cored, and thinly sliced
  • 1 tablespoon light brown sugar Vanilla yogurt

Nutrition Information

  • calcium 103 mg
  • calories 110
  • caloriesfromfat 0 %
  • carbohydrate 21 g
  • cholesterol 26 mg
  • fat 2 g
  • fiber 2 g
  • iron 1 mg
  • protein 4 mg
  • satfat 1 g
  • sodium 222 mg

How to Make It

  1. Combine the pancake mix, ginger, cinnamon, and salt in a large bowl. In another bowl, whisk together the egg, milk, molasses, and oil. Stir the wet ingredients into the dry and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix). While waiting, gently toss the pears in a bowl with the brown sugar; set aside. Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat. Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter. Serve the pancakes with the sliced pears and a dollop of the vanilla yogurt