Gingerbread pancakes with pears

Total Time
13 min
5 min
0 min
Warmly spiced pancakes that boast the flavor of gingerbread cookies combine perfectly with warmed pears and maple syrup. If you live in a region where maple syrup is locally produced, look for it at farmers' markets and outdoor festivals and stock up on this artisanal treat. If you live where sugar maples don't grow, you can find it in most supermarkets. The secret to making delicious pancakes is not to over stir the batter. Baking mix makes these pancakes super simple to make. They make a delicious brunch or the perfect treat for a weeknight supper.


Unsalted butter

1 tsp


4 small, firm-ripe, unpeeled, cored, and cut into thin wedges

Reduced-fat baking mix

1¾ cup(s), buttermilk variety

Ground cinnamon

1 tsp

Ground ginger

½ tsp

Fat free skim milk

¾ cup(s)


1 large egg(s)

Light molasses

1 Tbsp

Canola oil

2 tsp

Maple syrup

4 tsp, pure


  1. Melt butter in large nonstick skillet over medium heat. Add pears and cook, stirring occasionally, until pears are tender, about 5 minutes. Remove from heat and set aside.
  2. Meanwhile, whisk together baking mix, cinnamon, and ginger in medium bowl. Whisk together milk, egg, and molasses in small bowl until smooth (molasses may clump when added to cold ingredients; let stand 2–3 minutes to soften and whisk until smooth). Add milk mixture to baking-mix mixture and stir just until blended.
  3. Heat 1 teaspoon of oil on nonstick griddle or in large nonstick skillet over medium heat. Pour batter by 1/4-cup measures onto griddle. Cook just until bubbles begin to appear at edges of pancakes, about 3 minutes. Flip and cook until browned, about 2 minutes. Repeat with remaining oil and batter to make a total of 8 pancakes. Top pancakes with pears and drizzle with maple syrup.
  4. Per serving: 1 pancake, about 1/4 cup pears, and 1/2 teaspoon maple syrup