Total Time
30mins
Prep 30 mins
Cook 0 mins

So good on a cold morning! I love gingerbread! Serve with maple syrup, or just a sprinkling of powdered sugar and a squeeze of lemon, or to make it real authentic, lingonberry preserves!

Ingredients Nutrition

Directions

  1. In a small bowl, stir together flour, baking powder, soda, salt, ginger and cinnamon. Set aside.
  2. In large bowl, beat together egg and milk.
  3. Stir in molasses, then oil.
  4. Add flour mixture and stir just until combined.
  5. Pour a quarter cup of batter per pancake onto griddle.
  6. Cook on first side until puffed, full of bubbles and dry looking around edges.
  7. Turn and cook until second side is browned.
Most Helpful

5 5

These are awesome. My son and I agree that these are THE best pancakes we have ever had.

5 5

These were very good. The batter had a nice consistency, not too thin, not too thick. I ate mine with maple syrup and DH had his with pear butter. Thanks for the recipe. Made for ZWT6.

5 5

Loved these pancakes, most definitely, & will be happy to make them again, hopefully to share with company! Am also a big fan of cinnamon so was generous with my measurements there! Even stuck with your listed lingonberry preserves, too, & they were great! Thanks for sharing this great recipe! [Made & reviewed while touring Germany with the ZWT6 group]