I love gingerbread pancakes and have had many great versions, but I came up with this recipe because I love ginger and wanted a better ginger kick. I treat candied ginger bits like blueberries or chocolate chips. For me, the more the better.

I do fiddle with the recipe some – adding more sugar or cinnamon based on my mood, but this base recipe should do it.


1 large egg

2 tablespoons vegetable oil

3/4 cup milk

1 cup all purpose

1 ½ tablespoon granulated sugar

2 tablespoons vegetable oil

3 teaspoons baking powder

1/4 teaspoon salt

1 tsp. cinnamon

1 tsp. ginger

1 tsp. nutmeg

½ cup candied ginger, diced

Beat egg in medium bowl until fluffy. Blend in milk and oil.

In a seperate bowl, blend dry ingredients and candied ginger together. Pour wet mixture into flour mixture and blend well. If batter seems too thick, add a little more milk one tablespoon at a time.

Place a small amount of butter on the skillet. Adjust heat as necessary. Cook until golden brown.

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