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Gingerbread Pancakes

Our Gingerbread Pancakes are a warm and spiced twist on classic pancakes, featuring rich molasses and aromatic pumpkin spice for a cozy flavor. Served with a sweet-tart mixed berry sauce, these fluffy pancakes are perfect for a festive breakfast.

20 min

Prep Time

20 min

Total Time

20 min

Servings

4

Ingredients

Pantry

  • 3 tbs Oil

  • 2 cups Baking Mix

  • 1 tbs Pumpkin Spice

  • 2 tbs Molasses

  • 1 tbs Cornstarch

Fridge and Freezer

  • 1 cup Buttermilk

  • ¼-½ cup Milk

  • ¼ cup Butter

  • 2 cups Frozen Mixed Berries

  • 2 tbs Pancake Syrup

  • 2 Eggs

Directions

  1. Wash hands with soap and water. Lightly grease a large skillet or griddle and heat over medium-high heat (350 degrees F in an electric skillet).

  2. Place 2 cups frozen mixed berries and 2 tbs pancake syrup into a skillet over medium heat. Stir constantly until the berries are thawed. In a small bowl, mix the cornstarch with 1 tbs of water and pour it into the skillet. Heat until the sauce is thickened.

  3. In a large mixing bowl, combine eggs, 1 cup buttermilk, ¼ cup milk, and 3 tbs oil. Stir in the baking mix and pumpkin spice blend until just combined. Add more milk if the batter seems too thick.

  4. For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until pancakes are puffed and dry around the edges. Turn and cook the other side until golden brown.

  5. Serves pancakes topped with berry sauce. Makes 8 pancakes, 1 serving is 2 pancakes with berry sauce. Refrigerate leftovers within 2 hours.

<ul><li>See how to make pancakes here: https://www.youtube.com/watch?v=sxYPoHv69YA</li></ul>

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