Serves a Crowd

Gingerbread Pancakes

Name: Gingerbread Pancakes
Yield: Makes 6 pancakes
Cuisine: American
Ingredients: 1 cup flour; 1 cup buttermilk; 1 tablespoon dark brown sugar; 1 tablespoon molasses; 1 tablespoon butter, melted and cooled slightly; 1 teaspoon baking powder; 1 teaspoon ground ginger; 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon allspice; 1/2 teaspoon ground cloves; 1 egg, at room temperature

by: Rachel Rappaport

November 17, 2009

4.3 3 Ratings

Makes 6 pancakes

Jump to Recipe

Author Notes

One day the idea of gingerbread pancakes gripped me. I couldn't find a good recipe so I created this one. The pancakes are fluffy and light but taste just like the best gingerbread. —Rachel Rappaport

Test Kitchen-Approved

What You'll Need

Ingredients

1 cup flour
1 cup buttermilk
1 tablespoon dark brown sugar
1 tablespoon molasses
1 tablespoon butter, melted and cooled slightly
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
¹/₂ teaspoon baking soda
¹/₂ teaspoon allspice
¹/₂ teaspoon ground cloves
1 egg, at room temperature

Directions

Whisk together the egg, molasses, butter, sugar and buttermilk in a small bowl or measuring cup until smooth. Set aside. In a medium bowl, whisk together all of the spices, flour, baking soda and baking powder. Slowly whisk in the egg/milk mixture. There should be no pockets of unmixed flour or large lumps. Batter will be rather thick.
Allow the batter to sit on the counter while you spray a frying pan or griddle with nonstick spray or melt 1 tablespoon of butter to coat. Heat the pan so that it feels warm when you hover your hand over it. Add about 1/4 cup of the batter into the middle. Cook until bubbles begin to appear and pop. Flip. Cook for about 2 minutes. Both sides should be golden brown.

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5 Reviews

Neeley November 5, 2014

I made these on Sunday and they were really delicious. Thank you. I tried them first with homemade appelstroop and then with maple syrup. The appelstroop was perfect and not as sweet as the maple. Both are wonderful. These will be a regular Sunday breakfast this fall and winter.

Kady March 29, 2013

Delicious!

cheesy_blasters January 2, 2010

Thanks for the recipe! I made these for my family the day after Christmas. Big, big hit! For the flour I used whole wheat, so they were heavy, but the nuttiness of the flour really enhanced the spices. I served it with a lemon and orange cardamom syrup and whipped cream with vanilla. Really nice combination.My mom and I have decided to give the dry mix and a little jar of syrup as Christmas gifts next year. Thanks again!

EmilyNunn November 28, 2009

Lovely.

Kelsey B. November 18, 2009

The spices in gingerbread so yummy, I love that it is replicated so well in this pancake. I've saved this recipe for holiday season!

Serves a Crowd