Easy Breezy Gingerbread Pancake

  • Servings: 2
  • Difficulty: easy
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All my recipes tend to be easy, quick but never cutting short on flavor. This one I adapted from a recipe by Bobby Flay, and it is a perrrrfect addition to an Autumn or Winter brunch. I used a small frying pan to be able to cook it both sides easily


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For the pancake

For the raspberry sauce

For the topping

  • 1tbsp creme fraiche or heavy whipping cream
  • 1/4 tsp vanilla extract
  • 1/4 tsp sweetener


Pancake: In a bowl add all the ingredients.  Mix it well and using a small frying pan lightly oiled, cook on both sides until golden and crispy.

Raspberry sauce: put all ingredients in a small sauce pan and cook for a couple of minutes until the raspberries cook and start to break apart.

Topping: Mix all ingredients well. Assembling: On a plate put the pancake, arrange the raspberry sauce on top and add a dollop of the topping.  Serve it with berries and a dollop of heavy whipping cream.



  1. Karen whittam

    I am definitely going to be trying this!!


  2. joelle dunklin

    Made these for dinner tonight. They are amazing. Thanks for the recipe!

    Sent from Yahoo Mail on Android


    1. heelsandspices

      I am happy you liked Joelle


  3. Patricia McLean

    This morning hubby and I tried this amazing Pancake recipe. It was just delicious! I used almond meal, so it was grainy textured, and we topped it with butter instead of the cream and berries. I did not have pumpkin spice, so I used ginger, cinnamon and nutmeg.

    The recipe made 4 small pancakes, we each had 2 and it was quite filling and satisfying. Super easy and fast to make – we will be making this again soon and often!

    Thank you Dalila for the most amazing and tasty recipes!


    1. heelsandspices

      Thank you for being so kind


  4. John Koen

    I just made these for the first time because I didn’t have buttermilk for your
    This was so good!


    1. heelsandspices

      Happy you liked it JK


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