Blueberry Gingerbread Pancakes Recipe

Name: Blueberry Gingerbread Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unbleached all purpose flour; 1 1/2 teaspoons baking powder; 1 1/4 teaspoons ground ginger; 3/4 teaspoon pumpkin pie spice; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup mild-flavored (light) molasses; 3/4 cup buttermilk; 2 large eggs; 3 tablespoons vegetable oil; 2 cups fresh blueberries or frozen (unthawed); Additional vegetable oil

Servings: persons

2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground ginger
3/4 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mild-flavored (light) molasses
3/4 cup buttermilk
2 large eggs
3 tablespoons vegetable oil
2 cups fresh blueberries or frozen (unthawed)
Additional vegetable oil

1
Preheat oven to 200F.
2
Sift first 6 ingredients into medium bowl twice.
3
Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend.
4
Add dry ingredients and whisk mixture just until smooth.
5
Fold into blueberries.
6
Heat large nonstick skillet over medium-low heat.
7
Brush skillet generously with additional oil.
8
Working in batches, drop 3 tablespoons batter for each pancake into skillet.
9
Using back of spoon, spread each pancake to 3-inch round.
10
Cook until bottoms are light golden brown, about 1 1/2 minutes.
11
Turn pancakes over and cook until just cooked through, about 1 1/2 minutes.
12
Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes.
13
Brush skillet with additional oil for each batch.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups unbleached all purpose flour, 1 1/2 teaspoons baking powder, 1 1/4 teaspoons ground ginger, 3/4 teaspoon pumpkin pie spice, and more.

Yes, Blueberry Gingerbread Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Gingerbread Pancakes

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