Gingerbread Pancakes

Makes 10 servings (1 pancake per serving)


  • 1¼ cups all purpose flour 
  • ¼ cup wheat germ 
  • 1 tsp baking powder 
  • ½ tsp baking soda 
  • 1 tsp cinnamon 
  • ¾ tsp ground ginger 
  • ½ tsp cloves 
  • ½ tsp nutmeg 
  • 2 tbsp brown sugar 
  • 1 tbsp molasses 
  • 1 tbsp maple syrup 
  • 2 large eggs 
  • 2 tbsp canola oil 
  • 1 cup milk (1%)

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


  1. In a medium bowl, whisk together flour, wheat germ, baking powder, baking soda, cinnamon, ginger, cloves and nutmeg. 
  2. In a separate large bowl, combine brown sugar, molasses, maple syrup, eggs, oil and milk. 
  3. Add dry ingredients to wet ingredients and stir just until combined. Do not over mix. Batter will be slightly lumpy. 
  4. Heat a pancake griddle or large fry pan over medium heat. Lightly grease griddle. Pour ¼ cup portions of batter onto griddle. Cook until golden brown, 1-2 minutes per side. Adjust heat setting as needed if pancakes brown too quickly.
  5. Top with Greek yogurt, maple syrup and a sprinkle of 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 Plan® Servings (without toppings): 1 grain, 1 fat