Gingerbread Pancakes
Leer en Español
Prep time:
10 minutes
Cook time:
5 minutes
Servings:
8 pancakes (4-inch)
Quick Tips
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.
Gingerbread Pancakes
Leer en Español
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.
Refrigerate leftovers within 2 hours.
Quick Tips
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.
Prep time:
10 minutes
Cook time:
5 minutes
Servings:
8 pancakes (4-inch)
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
