Gingerbread Pancakes

Source: Food Hero

Serving size: 4 inch pancakes

Servings per recipe: 2

A flavorful way to eat your whole grains for breakfast.

View Nutrition Facts


  • 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


mixing bowl, measuring cup, measuring sppon, griddle


  1. Mix dry ingredients in a bowl. In another bowl, beat egg.
  2. Stir in molasses, oil and buttermilk.
  3. Pour milk mixture into dry ingredients; stir together lightly.
  4. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil.
  5. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet).
  6. For each pancake, pour about 1/4 cup of batter onto the hot griddle.
  7. Cook until pancakes are puffed and dry around edges.
  8. Turn and cook other side until golden brown.
  9. 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.