Gingerbread Pancakes
with Lemon Sauce
(Serves 4)

These light and fluffy “melt in your mouth” pancakes combined with warm Lemon Sauce are a perennial favorite at my house.

Ginger Pancake Ingredients

  • 1-1/3 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 1-1/4 cups milk
  • 1/4 cup molasses
  • 3 tablespoons vegetable oil

Ginger Pancake Directions

  1. Start the Lemon Sauce and pre-heat your griddle ahead of time.
  2. Mix all the dry ingredients together in a bowl.
  3. In the pancake pitcher or whatever bowl you will be using to pour the pancakes, beat the eggs until they are good & foamy.
  4. Add the milk and then stir in the dry ingredients. It works better to pour the dry ingredients into the wet mixture than to do the reverse.
  5. Using a mixer, stir everything together fairly well. It's OK if it's still a little lumpy, just like with regular pancake batter.
  6. Add the molasses and vegetable oil last and stir it until it's mixed up.
  7. Heat the griddle to 325, spray it with non-stick cooking spray and then rub it with a paper towel so you have a very light coating.
  8. When you cook them, you want to let them cook until most of the bubbles come to the top and pop and they start to get a little dry around the edges. Be sure you turn them before the top gets dry, even if the bottom does not look quite done yet. Only turn them once and don't even peek under until you have bubbles starting to pop on the top. Once you turn them, cook them until they are golden brown on the bottom.

Lemon Sauce  Ingredients

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • A pinch or two of ground nutmeg
  • 2 cups of hot water (hot from the tap is sufficient)
  • 4 tablespoons butter (margarine is OK but not nearly as good)
  • 1 teaspoon grated lemon rind (If you have it - I'm not even sure I like it as well)
  • 4 tablespoons lemon juice (So much for measurements – I usually use at least twice as much because I like it tart.)

Lemon Sauce Directions

  1. Mix the sugar, cornstarch, and nutmeg together in a sauce pan.
  2. Gradually add the water stirring the whole time until the sugar is pretty well dissolved.
  3. Add the butter and then cook over medium heat, stirring frequently until the mixture is thick and clear.
  4. Add the lemon juice more or less to taste and then serve over the warm gingerbread pancakes..

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Tom's Technical Side

While I am not cooking up new recipes, I spend my days helping people with technology challenges with their PC's, Mac's, SmartPhones or other tech toys. I get very frustrated with the "geeks" of the world who think it's cool to use a lot of technical jargon because they think it makes them look smart. There are technical terms I can't avoid but I do avoid them when I can. I like to keep things in plain English so people can feel comfortable about what we do.

I love to be creative when I am cooking and find that comes in handy when finding solutions to computer problems, as well.

Tom Johnson