Gingerbread Pancakes with Pears* and Yogurt

Innkeeper Tip: These pancakes are a guest favorite. They are very light and refreshing.  We serve them with pears or apples and yogurt.

Preparation Time: 15 minutes

Cook Time: 5-10 minutes/batch

Servings: Serves 4


  • 1 cup buttermilk pancake mix
  • 2 teaspoons ground ginger                      
  • 2 teaspoons ground cinnamon   
  • 1/8 teaspoon salt
  • ¾ cup water
  • 3 tablespoons molasses
  • 1 tablespoon vegetable oil
  • 2 ripe pears *OR 2 crisp, tart apples, peeled, cored and chopped
  • 1 tablespoon light brown sugar
  • Vanilla yogurt


  1. Combine the pancake mix, ginger, cinnamon, and salt in a large bowl. In another bowl, whisk together the egg, milk, molasses, and oil. Stir the wet ingredients into the dry and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix).
  2. While waiting, gently toss the pears *or apples in a bowl with the brown sugar; set aside.  *If using apples, saute for a few minutes before serving.
  3. Place a nonstick griddle or skillet lightly coated with oil over medium-high heat. Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter.
  4. Serve the pancakes with the pears *or apples and a dollop of the vanilla yogurt.

Inn at Riverbend

125 River Ridge Dr. Pearisburg, VA 24134


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