Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!
If you’re looking for a yummy breakfast for kids or extended family for the holidays (or anytime!), may I recommend gingerbread pancakes in lemon sauce?
The pancakes are flavored with molasses, cinnamon and ginger, and are topped with a sweet and tangy lemon sauce. This is really a WONDERFUL holiday breakfast!
The lemon sauce is super easy to make, and the batter for the pancakes is simple to prepare, as well. That’s very convenient, especially when we all know the holidays can be a bit hectic, at times!
This recipe as written will yield eight, good-sized pancakes (2 per serving), but can be easily doubled or tripled, if necessary! You can also make the pancakes smaller, if desired, to have more for everyone! Here’s how to make these gingerbread pancakes in lemon sauce:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Lemon Sauce
Okay… let’s make the lemon sauce first! Stir granulated sugar, cornstarch and nutmeg together in a large saucepan. Add a cup of water to the pan, and cook the mixture on Medium heat until it is bubbly and slightly thickened (just a few minutes).
Once it’s bubbling, continue to cook the lemon sauce, stirring often for 2 more minutes. The sauce will bubble a lot, so continue stirring and keep an eye on it!
After the sauce has cooked for the full 2 minutes, remove the saucepan from the heat source. Stir in butter, lemon juice and finely grated lemon zest. Stir until the butter has melted and been incorporated into the sauce.
Cover the pan, and keep the sauce warm until you’re ready to serve the pancakes.
Make The Gingerbread Pancake Batter
The gingerbread pancake batter is simple to make! Sift flour, baking powder, baking soda, salt, cinnamon and ground ginger together into a large bowl. These are the “dry” ingredients. Set the bowl aside while you combine the “wet” ingredients.
In a separate bowl, whisk an egg and milk together, until combined. Add molasses and vegetable oil to the egg mixture, and stir to combine.
Pour this mixture into the large bowl containing the flour mixture. Stir only until all ingredients have been incorporated, but do not overmix the batter. This is the gingerbread pancake batter. See how easy that is?
Cook The Pancakes
Heat and lightly grease a griddle or large skillet. Pour the batter (1/3 cup per pancake) onto the hot griddle or into the hot skillet. Cook on medium heat until bubbles form on top, and the bottom is lightly browned.
Carefully turn the pancakes with a spatula to the opposite side. Cook until the pancakes are set, cooked through, and browned on both sides.
Remove the pancakes from the griddle, and cover to keep them warm. Continue cooking the remaining batter. This recipe will yield a total of 8 good-sized pancakes, with 2 pancakes per serving.
Serving Gingerbread Pancakes In Lemon Sauce
Place a couple pancakes onto each individual plate, and spoon warm lemon sauce over the top, to serve. Add whipped cream and a lemon wedge, if desired, and serve.
The whipped cream and lemon wedge garnish is optional, but adds additional color and flavor! The lemon slice can be squeezed over the pancakes, as well!
I really hope you enjoy these delicious gingerbread pancakes in lemon sauce! They are a wonderful breakfast treat, especially around the holidays.
If you enjoy this recipe, be sure to also check out my recipes for Homemade Gingerbread, Gingerbread Muffins, Gingerbread Granola, Gingerbread Bagels, and Gingerbread Scones! They’re all delicious!
Thanks so much for taking time out of your day to visit this website, and hope you’ll back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More PANCAKE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious pancake recipes for you to check out, including:
- Apple Pie Pancakes
- Homemade Blueberry Pancakes
- Lemon Ricotta Pancakes
- EASY Buttermilk Pancakes
- Strawberry Oatmeal Pancakes
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Original recipe source: The book “Have Yourself A Homemade Christmas”, by Gooseberry Patch, page 220, published in 2014 by Time Home Entertainment, Inc.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!
- ½ cup granulated sugar
- 1 Tablespoon cornstarch
- ⅛ teaspoon nutmeg
- 1 cup water
- 2 Tablespoons butter
- 1 teaspoon grated lemon zest
- 2 Tablespoons lemon juice
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 large egg
- 1¼ cups milk
- ¼ cup molasses
- 2 Tablespoons vegetable oil or other neutral oil
Stir sugar, cornstarch and nutmeg together in large saucepan. Add water; cook on Medium heat until bubbly/slightly thickened. Once bubbling, continue to cook sauce 2 more minutes, stirring often. Remove pan from heat. Add butter, lemon juice and zest, stirring until butter is melted and incorporated into sauce. Cover pan; keep sauce warm until ready to serve pancakes.
Sift flour, baking powder, cinnamon, ginger, baking soda and salt into a large bowl. Set bowl aside.
In separate bowl, whisk egg and milk together, until combined. Add molasses and oil; stir to combine. Pour into bowl with flour mixture. Stir only until all ingredients are incorporated; do not overmix batter.
Heat/lightly grease griddle or large skillet. Pour batter (⅓ cup per pancake) onto hot griddle. Cook on medium heat until bubbles form on top, and bottom is lightly browned. Carefully turn pancakes with spatula to opposite side. Cook until pancakes are set, cooked through, and lightly browned on both sides. Remove pancakes from griddle; cover to keep warm. Repeat with remaining batter.
Place pancakes onto plates. Generously spoon warm lemon sauce over the top, to serve. Add whipped cream/lemon wedge, if desired, and serve.
NOTE: Pancakes can be frozen for later. Cook, let cool to room temp., then stack and wrap in plastic wrap, then aluminum foil. Lemon sauce may also be frozen (once cooled to room temp.) in airtight container. Let thaw and re-heat pancakes and sauce before serving.
Here’s one more to pin on your Pinterest boards!