Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Blueberry Gingerbread Pancakes




Source of Recipe


chef2chef






List of Ingredients



• 2 cups flour
  
• 1 1/2 teaspoons baking powder
  
• 1 1/4 teaspoons ground ginger
  
• 3/4 teaspoons pumpkin pie spice
  
• 1/4 teaspoons baking soda
  
• 1/4 teaspoons salt
  
• 3/4 cup light molasses
  
• 3/4 cup buttermilk
  
• 2 eggs
  
• 3 tablespoons vegetable oil
  
• 2 cups blueberries
  
• additional vegetable oil
  
• butter and maple syrup
  






Instructions



1. Mix first six dry ingredients in medium bowl and blend well.
   
2. In a large bowl, whisk molasses, buttermilk, eggs and 3 tablespoons vegetable oil. Add dry ingredients and whisk just until smooth. Fold in blueberries.
   
3. Brush nonstick skillet with vegetable oil. Allow 3 tablespoons batter for each pancake. Cook about a minute and a half on each side. Keep warm in 200 degree oven. Serve with butter and maple syrup.