Photo of Baked gingerbread pancake by WW

Baked gingerbread pancake

Total Time
27 min
15 min
12 min
This no-fuss, delicious, savory pancake inflates like a balloon in the oven but then sinks immediately while it's cooling, forming an inviting nest for toppings like yogurt or sliced pears. It's an easy way to serve a crowd without having to make individual pancakes, plus the presentation is far more creative, and the best part is that this pancake comes together in less than half an hour. We love making it during the fall when the temperatures start to drop, as the ingredients that are called for in this recipe, like applesauce, molasses, ginger, and cinnamon, really evoke the season.


Cooking spray

1 spray(s), butter-flavored

Fat free skim milk

½ cup(s)

All-purpose flour

½ cup(s)

All-purpose flour

2 Tbsp

Unsweetened applesauce

½ cup(s)

Liquid egg substitute

½ cup(s)


1 Tbsp, dark


1 Tbsp

Ground ginger

¼ tsp

Ground cinnamon

¼ tsp

Table salt

¼ tsp

Flavored (vanilla, lemon or coffee) lowfat yogurt sweetened with sugar

1 cup(s)


  1. Preheat oven to 425°F. Coat an ovenproof nonstick skillet with cooking spray.
  2. Stir together all ingredients, except yogurt, in a medium bowl; whisk until batter is lump-free. (Be careful not to overbeat.) Pour batter into skillet. Bake until pancake is firm but puffed up, about 12 minutes.
  3. Immediately remove pancake from oven (it will deflate quickly) and cut into 4 wedges. Spoon one wedge onto each plate and top with 1/4 cup of yogurt.