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Blueberry Ginger Spice Pancakes

Courses: Dessert

Recipe Ingredients

2 cups 125g / 4.4ozAll-purpose flour
1 1/2 teaspoons 7.5mlBaking powder
1 1/4 teaspoons 6.3mlGround ginger
3/4 teaspoon 3.8mlPumpkin pie spice
1/4 teaspoon 1.3mlBaking soda
1/4 teaspoon 1.3mlSalt
3/4 cup 177mlMild-flavored molasses
3/4 cup 177mlButtermilk
2 cups 396g / 13ozEggs (large)
3 tablespoons 45mlVegetable oil
2 cups 474mlFresh blueberries
  = (or unthawed frozen berries)
  Vegetable oil - for skillet
  Maple syrup - for serving

Recipe Instructions

Preheat oven to 200 degrees.

Measure first 6 ingredients into medium bowl, mixing well. Set aside.

Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients; whisk mixture just until smooth. Fold in blueberries.

Heat griddle or large skillet over medium-low heat. Brush griddle generously with oil. Drop scant 1/4 cup batter for each pancake onto griddle. Using back of spoon, spread each pancake into 3-inch round. Cook until bottoms are golden brown and top bubbles. Turn pancakes over and cook until done, about 1 1/2 minutes. Transfer pancakes to platter; keep warm in oven.

Brush skillet with additional oil for each batch.

This recipe yields about 16 pancakes.


"Delicious and delightfully different...and oh the aroma!"

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