Gingerbread Pancakes

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Bowl with Spoon

Prep time:
10 MIN

Kitchen Timer

Cook time:

Silouette of 2 people

4 Servings


Serving Size:
2 pancakes (4-inch)


  • 1⁄2 cup whole wheat flour
  • 1⁄2 cup all-purpose flour
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 egg
  • 2 tablespoons molasses
  • 1 tablespoon vegetable oil
  • 1 cup low-fat buttermilk


Mix dry ingredients in a bowl.
In another bowl, beat egg. Stir in molasses, oil and buttermilk.
Pour milk mixture into dry ingredients; stir together lightly.
Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
Cook until pancakes are puffed and dry around edges. Turn and cook other side until golden brown.
Refrigerate leftovers within 2 hours.


No pumpkin pie spice? Use 1/2 teaspoon cinnamon, 1/2 teaspoon dry ginger, and 1/8 teaspoon cloves or nutmeg.
No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.
To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
Top with applesauce, fresh fruit or yogurt.