Gingerbread Pancakes
User Reviews
4.6
Gingerbread Pancakes
Description
This recipe uses a gingerbread cake mix combined with water and an egg to create a thick batter. The mixture is cooked on a greased or sprayed hot griddle or skillet in quarter-cup portions until bubbles form on the top, then flipped to brown the other side. The batter’s cake mix base lends spices typically found in gingerbread, making the pancakes aromatic and flavorful.
The cooked pancakes have a golden brown surface with a tender and moist interior. The method ensures even cooking and a slight crispness on the outside while maintaining a soft texture within. The pancakes hold their shape well and offer a seasonally spiced alternative to plain pancakes.
These gingerbread pancakes are served warm with syrup or honey, complementing their spiced flavor. They provide a simple way to bring gingerbread flavor to breakfast without making from scratch.
Ingredients
- 1 package gingerbread cake mix 14.5 oz
- 1 1/4 cup water
- 1 egg
Instructions
- Mix gingerbread cake mix, water and egg in large bowl until batter is smooth.
- Heat griddle or large skillet sprayed with cooking spray on medium heat.
- Pour batter onto hot griddle, using about ¼ cup batter for each pancake.
- Cook until bubbles form on top, then flip the pancakes over and cook until the second side is also golden brown.
- Serve with syrup or honey.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 16 kcal
% Daily Value*
| Calories | 16kcal | 1% |
| Carbohydrates | 0.1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 41mg | 14% |
| Sodium | 19mg | 1% |
| Potassium | 15mg | 0% |
| Sugar | 0.04g | 0% |
| Vitamin A | 59IU | 1% |
| Calcium | 8mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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