Gingerbread Pancakes
Makes 4 Servings

Gingerbread Pancakes

A delicious way to enjoy this classic holiday flavor and eat your whole grains for breakfast.

Prep time: 10 minutes

Cook time: 20 minutes


  • 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
Serving Size:  2 pancakes
Total Fat6 g
Saturated Fat1.5 g
Cholesterol45 mg
Sodium530 mg
Total Carbohydrate33 g
Dietary Fiber2 g
Total Sugars11 g
Added Sugars included0 g
Protein7 g


  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.
  5. 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.
  6. Cook until pancakes are puffed and dry around edges. Turn and cook other side until golden brown.
  7. Refrigerate leftovers within 2 hours.

Source: Modified from a recipe at

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