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Stack of wholemeal ginger pancakes with lemon cream

Wholemeal Gingerbread Pancakes with Lemon Cream

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 10 Pancakes
Calories: 210kcal
Author: Cheryl Whyte


  • Small & Medium Bowl
  • Whisk & Spatula
  • Either a Pancake Pan, Skillet or Hot Plate


Pancake Batter
  • 225 g Fine Wholemeal Flour
  • 2 tbsp Coconut Sugar
  • 2 tsp Baking Powder
  • 2 tsp Ground Ginger
  • 2 tsp Mixed Spice
  • ½ tsp Fine Sea Salt
  • 250 ml Whole Milk
  • 2 Large Eggs
  • 2 tbsp Avocado Oil
  • 1 tbsp Butter
Lemon Cream
  • 150 g Soft Cream Cheese
  • 1 tbsp Honey
  • 1 tbsp Lemon Juice
  • 1 tsp Finely Grated Lemon Zest
To Serve (Optional)*
  • Maple Syrup To drizzle
  • Redcurrants Or your favourite berries


  • If you want to keep the pancakes warm whilst cooking whole batch, you'll need to preheat the oven to Gas Mark 1 / 275°F/ 140°C.
  • In a large bowl, combine the wholemeal flour, coconut sugar, baking powder, ground ginger, mixed spice and salt. Make a well in the middle of the dry ingredients and add the milk and eggs. No need for a separate bowl, that's too much washing up! Just give the egg yolks a prod to break them open (as they will incorporate into the other ingredients much easier) and then gently whisk all the ingredients together until just combined. You'll not want to over mix the or the pancakes will end up too dense - a few lumps are absolutely fine. Leave to rest for 5 minutes.
  • Meanwhile, make the lemon cream by combining the cream cheese, honey, lemon juice and lemon zest together in a small bowl.
  • Warm the skillet over low heat and grease with a little butter. A small amount of butter goes a long way in helping pancakes achieve that lovely golden brown colour when they're cooked. However, you can just use more avocado oil if you'd prefer. Drop a quarter cup or large dessertspoon of batter onto the skillet leaving plenty of room between dollops for the batter to spread. Leave the pancakes alone to cook for 2-4 minutes until craters start to form on the surface. Give the pancakes a little lift at the edges to make sure they are nice and golden on the bottom and then carefully flip them over with a spatula. Cook on the second side for a minute or two until the batter is completely cooked through. To keep warm while you're cooking the remaining pancakes, place on a baking tray and pop them in the oven.
  • Serve each pancake with a dollop of lemon cream, some berries and a drizzle of maple syrup if the mood suits you. Enjoy!


*Nutritional information does not include optional serving suggestions. 


Calories: 210kcal | Carbohydrates: 23g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 303mg | Fiber: 3g | Sugar: 5g
Course | Breakfast
Cuisine | American
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