Blueberry Gingerbread Pancakes Recipe Recipe

Name: Blueberry Gingerbread Pancakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. Flour; 1 1/2 tsp Baking pwdr; 1 1/4 tsp Grnd ginger; 3/4 tsp Pumpkin pie spice; 1/4 tsp Baking soda; 1/4 tsp Salt; 3/4 c. Light molasses; 3/4 c. Buttermilk; 2 x Large eggs; 3 Tbsp. Vegetable oil; 2 c. Blueberries Additional vegetable oil

Servings: persons

2 c. Flour
1 1/2 tsp Baking pwdr
1 1/4 tsp Grnd ginger
3/4 tsp Pumpkin pie spice
1/4 tsp Baking soda
1/4 tsp Salt
3/4 c. Light molasses
3/4 c. Buttermilk
2 x Large eggs
3 Tbsp. Vegetable oil
2 c. Blueberries Additional vegetable oil

1
Mix first six dry ingredients in medium bowl and blend well.
2
In a large bowl, whisk molasses, buttermilk, Large eggs and 3 Tbsp.
3
vegetable oil.
4
Add in dry ingredients and whisk just till smooth.
5
Mix in blueberries.
6
Brush nonstick skillet with vegetable oil.
7
Allow 3 Tbsp.
8
batter for each pancake.
9
Cook about a minute and a half on each side.
10
Keep hot in 200 degree oven.
11
Serve with butter and maple syrup.

1992

kcal

Calories

174

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 11 ingredients. The key ingredients include: 2 c. Flour, 1 1/2 tsp Baking pwdr, 1 1/4 tsp Grnd ginger, 3/4 tsp Pumpkin pie spice, and more.

Yes, Blueberry Gingerbread Pancakes Recipe 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 Recipe

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