Gingerbread Pancakes

Makes 10 servings (1 pancake per serving)


  • 1¼ cups flour 
  • ¼ cup wheat germ 
  • 1 teaspoon baking powder 
  • 1 teaspoon cinnamon 
  • ¾ teaspoon ground ginger 
  • ½ teaspoon baking soda 
  • ½ teaspoon cloves 
  • ½ teaspoon nutmeg 
  • 2 Tbsp. brown sugar 
  • 1 Tbsp. molasses 
  • 1 Tbsp. maple syrup 
  • 2 eggs 
  • 2 Tbsp. oil 
  • 1 cup 1% milk 

Optional: Top with vanilla Greek yogurt, maple syrup and cinnamon. 


  1. Preheat a griddle or skillet to medium heat. In a medium bowl, whisk together flour, wheat germ, baking powder, cinnamon, ginger, baking soda, cloves and nutmeg. 
  2. In a separate large bowl, mix together brown sugar, molasses, maple syrup, eggs, oil, and milk. 
  3. Add dry ingredients to wet ingredients and stir until just combined. Don't over mix; there should still be a few lumps throughout. 
  4. Lightly grease the preheated griddle. Pour ¼ cup of batter onto griddle. Cook 1-2 minutes until edges begin to look "dry" and bubbles form in the batter. Use a thin spatula to flip the pancake and allow to cook another few minutes until the second side is lightly browned. Repeat with remaining batter. Note: you may need to turn down heat as progressing through pancake batter. 
  5. Top with dollop of Greek yogurt, drizzle with maple syrup and sprinkle with cinnamon to serve! 


Nutritional analysis per serving (without toppings): 132 calories, 4 g fat, 4 g protein, 19 g carbohydrate (18 g available carbohydrate), 1 g fibre, 134 mg sodium 

My Viva Servings (without toppings): 1 grain, 0 protein, 0 vegetable, 0 fruit, 0 fat, 0 dairy