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Vegan
Ingredients 0/5
Why This Dish Is So Satisfying
This dish combines the cozy spices of gingerbread with a bright, tangy lemon sauce. The warm sauce adds a fresh twist that balances the rich, comforting flavors of the pancakes. It’s perfect for a special breakfast or brunch that feels both indulgent and refreshing.
Kitchen Tips
- Make sure your pan is hot enough before pouring the batter to get a nice golden crust.
- Use fresh lemon juice for the sauce to keep the flavor bright and natural.
- Keep the lemon sauce warm on low heat while cooking the pancakes to serve everything hot.
- Use fresh lemon juice for the sauce to keep the flavor bright and natural.
- Keep the lemon sauce warm on low heat while cooking the pancakes to serve everything hot.
Step 1
In a large bowl, stir together the gingerbread mix, water, and egg until you have a smooth batter. Heat a griddle or a large skillet over medium heat and lightly spray it with cooking spray. Pour about a scant 1/4 cup of batter onto the griddle for each pancake. Cook them until you see bubbles forming on the surface, then flip and cook the other side until golden brown.
Step 2
While the pancakes are cooking, whisk the pudding mix and milk together in a microwave-safe bowl. Microwave it on high for about 1 and a half minutes, stirring halfway through, until it’s warm and smooth. Serve the pancakes topped with the warm lemon sauce and enjoy!
Serving Guide
Serve these pancakes stacked high, drizzled generously with the lemon sauce. Add a dollop of whipped cream or a sprinkle of powdered sugar for extra sweetness. Fresh berries or sliced apples on the side make a lovely, colorful addition.
Storage Tips
Store leftover pancakes in an airtight container in the refrigerator for up to two days. Reheat gently in a toaster or microwave to keep them soft. The lemon sauce can be kept in a separate container and warmed before serving again.
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