Ingredients
- 1 (14.5 ounce) package gingerbread mix
- 1 ¼ cups warm water
- 1 egg
- 1 (3.4 ounce) package JELL-O Lemon Flavor Instant Pudding
- 2 ½ cups milk
Why This Recipe Is So Good
These pancakes bring together the cozy warmth of gingerbread spices with a bright, tangy lemon sauce. They’re perfect for a special breakfast or brunch that feels both comforting and a little festive. The combination of flavors is unique but easy to love.
Quick Kitchen Tips
- Make sure your pan is hot before pouring the batter to get a nice golden crust.
- Use fresh grated ginger for the best flavor impact.
- Keep the lemon sauce warm on low heat and stir occasionally to prevent it from thickening too much.
- Use fresh grated ginger for the best flavor impact.
- Keep the lemon sauce warm on low heat and stir occasionally to prevent it from thickening too much.
Step 1
In a large bowl, whisk together the gingerbread mix, water, and egg until you have a smooth batter. Heat a griddle or large skillet over medium heat and spray it lightly with cooking spray. Pour about a scant 1/4 cup of batter onto the griddle for each pancake. Cook them until you see bubbles forming on the surface, then flip and cook the other side until golden brown.
Step 2
While the pancakes are cooking, combine the pudding mix and milk in a microwave-safe bowl. Whisk it well, then microwave on high for about 1 1/2 minutes, stirring once after the first minute, until the sauce is warm and smooth.
Step 3
Serve the pancakes right away, drizzled with the warm lemon sauce for a cozy, delicious treat.
Simple Serving Suggestions
Serve with a dollop of whipped cream or a sprinkle of powdered sugar for extra sweetness. Fresh berries or sliced bananas also pair well and add a fresh contrast to the warm spices and lemon sauce.
Best Storage Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, and warm the lemon sauce separately before serving to keep the flavors bright and fresh.
