Skip To Content
Home Recipes Browse Recipes Gingerbread Pancakes
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 340 g
(Approx. 4 Servings)
Amount Per Serving
Calories 760 Calories From Fat 160
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 9 g 45%
Trans Fat 0.5 g
Cholesterol 180 mg 60%
Sodium 1510 mg 63%
Total Carbohydrate 137 g 46%
Dietary Fiber 5 g 20%
Sugars 76 g
Protein 20 g
Vitamin A 10% • Iron 30%
Vitamin C 2% • Calcium 70%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Gingerbread Pancakes

Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

3 cup(s) Texas Pure Milling Unbleached Baking Mix
2 Tsp ground ginger
1/2 Tsp kosher salt
1 1/2 Tsp ground cinnamon
1 cup(s) sugar
1/4 cup(s) molasses
4 Tbsp salted butter, melted
3 large eggs
2 Tsp vanilla extract
2 cup(s) buttermilk
Check All
Uncheck All
Add to list

Instructions

1
In a large bowl, combine baking mix, ginger, kosher salt, cinnamon and sugar; whisk to combine and set aside.
2
In a small bowl, combine molasses, melted butter, eggs, vanilla extract and buttermilk; whisk to combine.
3
Combine wet ingredients into dry and mix until just combined, do not over mix.
4
Set batter aside and preheat a large sauté pan over medium-high heat.
5
Once pan is hot, using a 1/3 measuring cup, scoop a heaping portion of batter into pan. Tilt pan slightly to spread batter slightly and cook about 1 minute or until pancake starts to bubble. Flip and cook an additional 15 to 30 seconds. Repeat with remaining batter.
6
Chef's Note: Recipe makes 8 medium size pancakes. Serve pancakes with your favorite toppings like butter, maple syrup or whipped cream.
Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print