Gingerbread Pancakes

Adapted from a recipe by Jane Ainsworth in a community cookbook called June Fete Fare, these are the most scrumptious pancakes EVER. Serve with unsalted butter, pure maple syrup or lemon curd for an out-of-this-world low sodium breakfast!

Serves 4.

SODIUM CONTENT: 83 mg per serving**


3 eggs
1/4 c. brown sugar
1/2 c. no salt added buttermilk
1/2 c. water
1/4 c. strong brewed coffee
2 1/2 c. all-purpose flour
1 t. Featherweight sodium-free baking powder (available at Whole Foods and online at
1 T. Ener-G sodium-free baking soda (available online at
1 t. ground cloves
1 T. ground cinnamon
1 T. ground ginger
1 T. ground nutmeg
4 T. unsalted butter, melted


Cream eggs and brown sugar in a large mixing bowl. Add the buttermilk, water and coffee, and beat well. Sift together the remaining DRY ingredients and combine with the egg mixture. Stir in the melted butter. NOTE: For a thinner-consistency batter, stir in 1/4 c. lowfat milk along with the melted butter.

Heat a nonstick giddle over medium-high. Once ready, pour batter onto hot griddle and cook until golden brown on both sides. Watch the heat; it may need to be turned down to medium if pancakes are browning too quickly. Repeat with remaining batter. Serve immediately.

**NOTE: Additional nutritional information provided below – many thanks to Kelly and!

Calories 526.9
Total Fat 17.2 g
Saturated Fat 9.1 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 5.0 g
Cholesterol 191.7 mg
Sodium 83 mg
Potassium 279.8 mg
Total Carbohydrate 78.7 g
Dietary Fiber 3.7 g
Sugars 2.3 g
Protein 14.2 g

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