“Light, fluffy pancakes that taste like gingerbread! Great for the holidays!” - by Lynda Tombrella
Ingredients
Adjust Servings
Original recipe yields 12 pancakes
Directions
- Whisk together the milk, coffee, butter, and eggs in a bowl until evenly blended; set aside. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; pour the egg mixture into the flour mixture, and stir just until combined. Set aside for 10 to 15 minutes.
- Coat the bottom of a large skillet with cooking spray, and place pan over medium heat. Scoop large spoonfuls of batter onto the hot pan, and fry until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.
Nutrition
Amount Per Serving (6 total)
- Calories
- 580 cal
- 29%
- Fat
- 20.1 g
- 31%
- Carbs
- 89.8 g
- 29%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"After having Gingerbread pancakes at a national chain breakfast house, I simply HAD to find the recipe online. I made this recipe with no changes and my husband and children ate every one of them. M..." See morey husband even commented that he liked this recipe better than the restaurant's! This is one we will be making over and over."
Liz Meyers
"Very good! I completely cut out the butter and used half the brown sugar and it was excellent. Even my sister liked it and she made it exactly the way the recipe called for so I know she didn't even m..." See moreiss the butter or extra sugar. I made the batter the night before so the seasonings had time to meld togther. I froze the leftovers and reheated in the toaster and it was even better. Plus the extra crispiness from the toasted helped the pancakes from being to soggy. The mixture of seasonings is wonderful. Thanks for posting this recipe."
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