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Lightly beat egg in medium bowl. Add remaining ingredients; mix until well blended. Set aside.
Spray the inside of a 4-inch gingerbread man cookie cutter with no stick cooking spray. Place on preheated lightly greased griddle or skillet. Pour a scant 1/4 cup of batter into the cookie cutter. Cook 1 to 2 minutes or until bubbles begin to form on top of the pancake. Carefully remove the cookie cutter with tongs. Flip pancake. Cook 1 to 2 minutes longer or until golden brown. Remove from skillet; keep warm. Repeat with remaining batter.