Gingerbread Pancakes With Pears and Yogurt

Photo by Antonis Achilleos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 110 calories
    • Fat 2 g
    • Sat Fat 1 g
    • Cholesterol 26 mg
    • Sodium 222 mg
    • Protein 4 mg
    • Carbohydrate 21 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 103 mg


  1. Check 1 cup pancake mix
  2. Check 1 teaspoon ground ginger
  3. Check 1 teaspoon ground cinnamon
  4. Check 1/8 teaspoon salt
  5. Check 1 egg
  6. Check 3/4 cup whole milk
  7. Check 3 tablespoons molasses
  8. Check 1 tablespoon vegetable oil
  9. Check 2 ripe Anjou or Bartlett pears, peeled, cored, and thinly sliced
  10. Check 1 tablespoon light brown sugar
  11. Check vanilla yogurt


  1. Combine the pancake mix, ginger, cinnamon, and salt in a large bowl. In another bowl, whisk together the egg, milk, molasses, and oil. Stir the wet ingredients into the dry and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix). 
  2. While waiting, gently toss the pears in a bowl with the brown sugar; set aside.
  3. Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat. Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter.
  4. Serve the pancakes with the sliced pears and a dollop of the vanilla yogurt.
     This recipe makes 8-10 pancakes.