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Calories: 144kcal

Carbohydrates: 25g

Protein: 3g

Fat: 2g

Saturated Fat: 1g

Cholesterol: 26mg

Sodium: 458mg

Potassium: 215mg

Sugar: 7g

Vitamin A: 115IU

Calcium: 104mg

Iron: 1.3mg


  • 180 g plain (all-purpose) flour

  • 1 tbsp baking powder

  • 1 tbsp baking soda

  • 2 tbsp dark brown or molasses sugar

  • 2 tbsp granulated sugar

  • Pinch of salt

  • 3/4 tsp dried ginger

  • 1 tsp cinnamon

  • ¼ tsp ground cloves

  • 1 egg lightly whisked

  • 1 tsp vanilla extract

  • Zest of 1 lemon

  • 190 ml buttermilk

  • 1 tbsp unsalted butter


  • Butter

  • Maple syrup

  • Mini gingerbread men cake toppers

  • Fresh cranberries

  • Edible gold glitter


  1. Place the flour, baking powder, baking soda, both sugars, salt, ginger, cinnamon and cloves into a large bowl. Mix together until combined.

  2. Add the egg, vanilla extract, lemon zest and buttermilk, then mix until just combined using a balloon whisk.

  3. Melt the butter in a large frying pan (skillet) over a medium heat, then carefully wipe the butter around with a kitchen towel so the pan is finely coated. Pour in enough mixture to make three pancakes (approx. 60ml or ¼ cup of the mixture per pancake). Turn the pancakes over when bubbles form on top and then burst, and the edges start to look firm (about 2-3 minutes). Cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture - until all the pancakes are cooked (you can keep the pancakes warm in a very low oven whilst you’re making each batch).

  4. Serve the pancakes topped with a pat of butter and a drizzle of maple syrup. You can also decorate with mini gingerbread men cake toppers, cranberries and a little edible glitter.

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