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Butteryum food blog recipes

Gingerbread Pancakes

Patricia Reitz

Pancakes are awesome any time of year, but these gingerbread pancakes are particularly good served during cold weather months.  The batter is a snap to make and leftover pancakes can be frozen for a quick treat another day.  Simply pop them in the toaster to reheat. 

Whisk together the flour, baking powder, baking soda, salt, ground ginger, and cinnamon.

Add the brown sugar and mix it in well, being sure to break up any clumps.

Combine the milk, egg, and pure vanilla extract.

Add the milk mixture to the flour mixture and combine - it’s okay if a few small lumps remain. Cook as you would any other pancake mix and enjoy!

Items used to make this recipe:

Gingerbread Pancakes

makes eight 3-inch pancakes

Printable Recipe



  1. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon; set aside until needed.

  2. In a small mixing bowl, whisk together the egg, vanilla, brown sugar, and milk.

  3. Pour milk mixture into flour mixture and combine until all the dry ingredients are moistened. A few small lumps in the batter is fine.

  4. Preheat nonstick skillet over medium heat and add a little butter or canola oil.

  5. Place desired amount of batter into the skillet and cook for 2-3 minutes until the edges are set and small bubbles start forming in the surface of the pancakes.

  6. Flip pancakes over and cook for another minute or two.


  • Serve with butter and pure maple syrup or a sprinkling of cinnamon sugar.

  • Pancakes can be made ahead and stored in an airtight container in the freezer. Simply pop them in the toaster to reheat.