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Gingerbread Pancakes with Lemon Syrup

Total Time

Prep/Total Time: 30 min.


10 pancakes (1-1/3 cups syrup)

My daughter's family enjoyed gingerbread pancakes at a restaurant and decided to serve them at home. The lemon syrup is a nice change from maple syrup. —Noreen Larson, Wainwright, Alberta


  • 1-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1-1/4 cups milk
  • 1/4 cup molasses
  • 3 tablespoons vegetable oil
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • Pinch ground nutmeg
  • 1 cup cold water
  • 2 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • 1/2 teaspoon grated lemon zest


  1. In a large bowl, combine the flour, baking powder, cinnamon, ginger, baking soda and salt. In another bowl, whisk the egg, milk, molasses and oil. Add to the dry ingredients; beat just until blended.
  2. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until the second side is golden brown.
  3. For syrup, combine the sugar, cornstarch and nutmeg in a saucepan. Stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, lemon juice and zest. Serve with pancakes.

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