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Gingerbread Pancakes Recipe

Molasses and spices turn an ordinary pancake mix into a special breakfast. These are so easy to make that you can have them any day of the week.—Trina Stewart, Yacolt, Washington

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Gingerbread Pancakes Recipe

Prep: 5 min. Cook: 5 min./batch

Yield: 4 Servings

5 5 10

Ingredients

2 cups complete pancake mix
4 teaspoons molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1-1/2 cups water
Maple syrup, optional

Directions

In a small bowl, combine the pancake mix, molasses, cinnamon, ginger and cloves. Stir in water just until dry ingredients are moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired. Yield: 12 pancakes.

Nutritional Facts 3 pancakes (calculated without syrup) equals 248 calories, 2 g fat (trace saturated fat), 0 cholesterol, 972 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Gingerbread Pancakes in The Taste of Home Cookbook , p24

Pour Pancake Batter with Little Mess

I mix prepared pancake batter in a pitcher for a no-fuss method of making pancakes. There are no messy drips, and any extra batter can be refrigerated with the lid left on the pitcher. —Linda J., Toivola, Michigan

Using a funnel, I pour my pancake batter into a plastic squeeze bottle. Then I just squeeze batter onto the griddle without the usual drippy mess that comes with ladling it out of the bowl. —Mary V., St. Francisville, Illinois