Gingerbread Pancakes Recipe

Name: Gingerbread Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pancake mix, gluten-free (I used Heart Healthy Bisquick and had no issues); 2 tablespoons brown sugar; 1 tablespoon baking cocoa; 1 ½ teaspoons ground ginger; 1 teaspoon pumpkin pie spice; ½ teaspoon baking soda; 2 eggs, separated; 1 cup rice milk (I used 1% low fat milk); ½ cup brewed coffee, room temperature; 1 tablespoon brewed coffee, room temperature (not a typo, additional measure); 2 tablespoons canola oil; 1 tablespoon molasses

Servings: persons

2 cups pancake mix, gluten-free (I used Heart Healthy Bisquick and had no issues)
2 tablespoons brown sugar
1 tablespoon baking cocoa
1 ½ teaspoons ground ginger
1 teaspoon pumpkin pie spice
½ teaspoon baking soda
2 eggs, separated
1 cup rice milk (I used 1% low fat milk)
½ cup brewed coffee, room temperature
1 tablespoon brewed coffee, room temperature (not a typo, additional measure)
2 tablespoons canola oil
1 tablespoon molasses

1
In a large bowl, combine the pancake mix, brown sugar, cocoa, ginger, pumpkin pie spice, and baking soda.
2
In a separate bowl, combine the egg yolks, milk, coffee, oil and molasses.
3
Then add the wet ingredients to the dry ingredients just until moistened.
4
In a small bowl, beat the egg whites on medium speed until stiff peaks form.
5
Fold into the batter.
6
Pour the batter by not quite 1/4 cupfuls onto a hot griddle which has been coated with non stick spray.
7
Turn when bubbles form on top and cook the 2nd side until golden brown.

343

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 pancake mix, gluten-free (I used Heart Healthy Bisquick and had no issues), 2 tablespoons brown sugar, 1 tablespoon baking cocoa, 1 ½ teaspoons ground ginger, and more.

Yes, 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.

Gingerbread Pancakes

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