Source: Midwest Living


Recipe Summary

20 mins
4 mins
24 mins
16 standard-size pancakes or 32 mini pancakes


Ingredient Checklist


Instructions Checklist
  • In a large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, ginger, cinnamon, baking soda, salt and nutmeg. Make a well in the center of the flour mixture.

  • In a medium bowl, whisk together egg, buttermilk, molasses and oil. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

  • Heat a lightly greased griddle or heavy skillet over medium heat. For standard-size pancakes, spoon about 1/4 cup batter onto hot griddle. Spread batter, if necessary. For dollar-size pancakes, use about 2 tablespoons batter. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown. Turn over when pancake surfaces are bubbly and edges are slightly dry.

  • Serve immediately. (Or keep warm in a loosely covered ovenproof dish in a 200 degree F oven.) If you like, top pancakes with butter. Serve with warm maple syrup. Garnish with apple slices. Makes 16 standard-size pancakes or 32 mini pancakes.

Nutrition Facts

247 calories; fat 4g; cholesterol 27mg; saturated fat 1g; carbohydrates 51g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 33g; protein 4g; vitamin a 48.6IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 32.3mcg; vitamin b12 0.1mcg; sodium 198mg; potassium 271mg; calcium 121.2mg; iron 1.8mg.