Save on Pinterest

Ginger Pancakes

Total Time

Prep/Total Time: 30 min.


6 servings

A sunny sauce nicely complements the gingery flavor in these pancakes. "We often put a cube of cream cheese on top of the pancakes before pouring on the lemon sauce," notes field editor Jenece Howard of Elko, Nevada.


  • 2 cups biscuit/baking mix
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 egg
  • 1-1/2 cups milk
  • 1/4 cup molasses
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 1/4 cup water
  • 1 egg yolk, lightly beaten
  • 3 tablespoons lemon juice


  1. In a large bowl, combine the biscuit mix, ginger, cinnamon and cloves. In a small bowl, whisk the egg, milk and molasses until blended; stir into dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm.
  3. For syrup, melt butter in a small saucepan. Stir in the sugar, water, egg yolk and lemon juice. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Serve warm with pancakes.

Nutrition Facts

2 each: 527 calories, 25g fat (13g saturated fat), 120mg cholesterol, 706mg sodium, 72g carbohydrate (44g sugars, 1g fiber), 7g protein.

Recommended Video