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  • Writer's pictureThe Kind Harvest Co.

Gingerbread Pancakes

Prep time: 10-15 min | Cook time: 10-15min | Serving: 12 pancakes



· 1 tsp (4g) bicarb soda

· 1 tbsp (14.4g) lemon juice

· ½ tsp (3g) salt

· 4 tbsp (50g) sugar

· 1/6 tsp (1g) salt

· 1 ¾ cup (430ml) milk

· 2 large (100g) whole eggs

· 4 tbsp (56ml) flavourless oil

· 2 tsp (8.4ml) vanilla extract

· Oil spray (for cooking)

Spice Mix (can also be store bought)

· 1 tbsp (8g) cinnamon powder

· 1 tsp (2g) clove powder

· ¼ tsp (0.5g) all spice

· ½ tsp (1.4g) ginger powder

· 1/8 tsp (1g) ground nutmeg

· 1/8 tsp (0.2g) ground white pepper

Garnish (optional)

· Dollop of vanilla ice cream

· Gingerbread biscuit (crushed)

· Caramel sauce


1. Mix milk, lemon juice, and vanilla. Set aside for 5 minutes till slightly curdled, then add in eggs and oil. Mix well.

2. In a separate bowl, mix all dry ingredients together, then add in liquid ingredients. Whisk together well, then set aside to rest for 5-10 minutes.

3. Preheat a non-stick frying pan over medium heat, spray with oil, then wipe with paper towel (this eliminates spotty, uneven browned surface of the pancake).

4. With a ladle, scoop the batter ¾ full, then drop the batter (positioning the ladle as closely to the bottom of the pan to obtain a better shape), then cook one side until bubbling is visible on the surface, then flip and continue cooking, lowering the heat, if necessary, until fully cooked.

5. Serve with a dollop of vanilla ice cream (optional), crushed biscuit, and a drizzle of caramel sauce for garnish.

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