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Photo of Nutrition Facts of Gingerbread Pancakes
Makes:
8 pancakes (4-inch)
Prep time:
10 minutes
Cooking time:
5 minutes

Ingredients

½ cup whole-wheat flour
½ cup all-purpose flour
½ teaspoon salt
½ 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 F 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.