Filling Blueberry Gingerbread Pancakes

Filling Blueberry Gingerbread Pancakes


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Pancakes are a favorite breakfast meal. Start off Christmas Day right with these filling gingerbread pancakes, topped off with tart blueberries.

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

3-4 servings


  • 3/4 tsp. pumpkin pie spice
  • 1/4 tsp. baking soda
  • 1/4 tsp salt
  • 3/4 C. mild-flavored (light) molasses
  • 3/4 C. buttermilk
  • 2 large eggs
  • 3 T. vegetable oil
  • 2 C. frozen blueberries, unthawed
  • 2 C. unbleached all purpose flour
  • 1 1/2 tsp. baking powder
  • 1 1/4 tsp. ground ginger

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Preheat oven to 200°F. Sift first six ingredients into medium bowl twice. Whisk molasses, buttermilk, eggs and three tablespoons oil in large bowl to blend. Add dry ingredients and whisk mixture just until smooth. Fold into blueberries.
Heat large nonstick skillet over medium-low heat. Brush skillet generously with additional oil. Working in batches, drop three tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to three inch round. Cook until bottoms are light golden brown, about one and half minutes. Turn pancakes over and cook until just cooked through, about two minutes. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch.

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