clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Maple Gingerbread Pancakes

  • Author: Julie Andrews
  • Prep Time: 5-10 mins
  • Cook Time: 10-15 mins
  • Total Time: 15-25 mins
  • Yield: Serves 4 (makes 12 pancakes) 1x
  • Category: Breakfast
  • Method: Stove-Top
  • Cuisine: American


Easy maple ginger homemade pancakes served with blackberries.



  • 1 ¼ cups whole wheat pastry flour*
  • ¼ cup ground flax seed
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves or allspice
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher or sea salt
  • 1 ¼ cups milk
  • 3 tablespoons maple syrup or molasses
  • 2 large eggs
  • 1-inch piece fresh ginger, peeled and grated
  • 1 teaspoon pure vanilla extract
  • Maple syrup and blackberries, for serving


  1. In a large bowl, whisk together the flour, flax seed, cinnamon, ginger, cloves or allspice, baking powder, baking soda and salt until combined.
  2. To the bowl, add the milk, maple syrup or molasses, eggs, ginger and vanilla extract and whisk until combined (small lumps are okay).
  3. Heat a large nonstick skillet over medium-low heat. Working in batches, coat the pan with cooking spray and use a ¼ cup measuring cup to spoon pancakes into the skillet, leaving a space of about 1-inch between them. Once the pancakes start to bubble, flip and cook another minute or two, until set.
  4. Serve pancakes with maple syrup and blackberries.


Substitution Tip: Use whole wheat, all-purpose or gluten free all-purpose flour (or a combination).


  • Serving Size: 3 pancakes
  • Calories: 289
  • Sugar: 15g
  • Sodium: 322mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 7g
  • Protein: 13g
  • Cholesterol: 94mg

Keywords: breakfast, pancakes, holiday