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Makes: 8 pancakes (4-inch)
Prep time: 10 minutes
Cooking time: 5 minutes
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Gingerbread Pancakes
Photo of Gingerbread Pancakes
Prep time: 10 minutesCooking time: 5 minutesTotal time: 15 minutes

Ingredients

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

Directions

  1. Mix dry ingredients in a bowl.
  2. In another bowl, beat egg. 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. 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.
  5. Cook until pancakes are puffed and dry around edges. Turn and cook other side until golden brown.
  6. Refrigerate leftovers within 2 hours.

Notes

  • 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.
Serving Size: 
2 pancakes (4-inch)
Nutritional Label: 
Photo of Nutrition Facts of Gingerbread Pancakes
  • scrambled eggs
  • applesauce
  • a glass of low-fat milk

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