Spice Pancakes with Fresh Lemon Sauce

These pancakes are spiced with ginger, cinnamon, nutmeg and cloves, and are topped with a smooth lemon sauce.

Yield: Makes about 18 pancakes; 4 to 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 266
  • Calories from fat: 37%
  • Protein: 8.8g
  • Fat: 11g
  • Saturated fat: 6g
  • Carbohydrate: 32g
  • Fiber: 0.8g
  • Sodium: 672mg
  • Cholesterol: 130mg


  • 3 large eggs, separated
  • 1 3/4 cups buttermilk
  • About 3 tablespoons butter or margarine, at room temperature
  • 1 tablespoon sugar
  • 2 teaspoons dark molasses
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • Fresh lemon sauce
  • Lemon wedges (optional)
  • Lemon leaves (optional)


  1. 1. In a deep bowl with mixer on high speed, whip egg whites until they hold distinct moist peaks.
  2. 2. In another large bowl (with unwashed beaters), beat egg yolks, buttermilk, 3 tablespoons butter, sugar, and molasses until blended. Add flour, ginger, baking soda, baking powder, cinnamon, nutmeg, salt, and cloves. Beat until smooth.
  3. 3. Add whipped whites to batter; fold gently to blend.
  4. 4. On a buttered nonstick griddle or 12-inch nonstick frying pan over medium-high heat, pour batter in 1/4-cup portions, spacing so pancakes don't touch. Cook until tops are full of bubbles, 2 to 3 minutes. Turn over and cook until bottoms are golden brown, 1 to 2 minutes. Repeat to cook remaining batter. As pancakes are cooked, stack on plates, or arrange slightly overlapping on baking sheets and keep warm in a 150° oven.
  5. 5. Serve with warm lemon sauce. If desired, garnish with thin lemon slices and leaves.
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