Gingerbread Harvest Pancakes are a delicious variation of our Harvest Pancakes, combining pumpkin with the warm spices and rich molasses flavor of classic gingerbread. Cinnamon, ginger, nutmeg, and cloves give these pancakes their unmistakable gingerbread character, while pumpkin and sour cream add richness and tenderness.
Although they make a wonderful holiday breakfast, there is no reason to save these pancakes for Christmas. Their warm, comforting flavor is delicious any time of year. Serve them hot with butter and your favorite syrup for a breakfast the whole family will enjoy.
Gingerbread Harvest Pancakes
Ingredients
- 2 cups Bisquick pancake mix
- ½ cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- 1 ½ tablespoons melted butter
- 1 cup pumpkin
- ¼ cup sour cream
- 2 ½ tablespoons molasses
- 2 eggs
- 1 ¾ cups milk use buttermilk if available
Instructions
- In a medium bowl, whisk together the Bisquick pancake mix, sugar, cinnamon, ginger, nutmeg, and ground cloves.
- Add the melted butter, pumpkin, sour cream, molasses, egg, and milk. Whisk until the ingredients are well combined and the batter is smooth. If using buttermilk, substitute it for the milk.
- Heat a pancake griddle or skillet over medium heat. Lightly grease with butter or cooking spray.
- Pour the batter onto the hot griddle, forming pancakes approximately 5 inches in diameter.
- Cook for 1–2 minutes per side, or until the pancakes are golden brown and cooked through.
- Serve warm with butter and your favorite syrup.
Notes
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
My new favorite pancake. Fluffy and the gingerbread flavor is outstanding!