Gingerbread Pancakes

(from kylerhea’s recipe box)

Source: Pompeian website

Serves 8 people

Categories: Breakfast, January2012, Pancakes & Waffles


  • 2cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 Tbsp baking powder
  • 1-1/2 tsp baking soda
  • 1 tsp salt
  • 1-1/2 tsp cinnamon
  • 1-1/2 tsp ginger
  • 1/4 tsp ground cloves
  • 4 egg whites
  • 1/2 cup water
  • 1/2 cup brewed coffee, at room temperature
  • 1 cup brown sugar
  • 3 egg yolks
  • 1/4 cup fresh lemon juice
  • 1/2 cup Pompeian Classic Mediterranean Olive Oil


  1. Preheat pancake griddle to medium hot.

  2. In a large bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Make a well in the center.

  3. Using a handheld mixer, beat the egg whites in a small bowl until soft peaks form. Set aside.

  4. In another bowl, whisk together water, coffee, brown sugar, egg yolks, lemon juice, and olive oil.

  5. Pour the wet ingredients (except the egg whites) into the well with the dry ingredients and beat, using the handheld mixer, until smooth, about 2 minutes. Gently fold in the egg whites.

  6. Brush the griddle lightly with olive oil or spray with cooking spray. Spoon 1/4 to 1/2 cup of batter per pancake on the griddle. Cook until golden brown, about 3 minutes, and then flip and continue cooking for another 2-3 minutes.

  7. Serve warm.

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