Gingerbread Pancakes

"The smell of these is incredible. The kids will love it if you make them large enough to fit your gingerbread cookie cutter then cut them out. Fun food."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
20mins
Ingredients:
11
Yields:
12 pancakes
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ingredients

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directions

  • Sift together flour, salt, baking powder, baking soda, ginger, cinnamon, and allspice.
  • In a separate small bowl, beat the eggs, buttermilk, oil, and molasses together.
  • Stir wet ingredients into flour mixture, just until moistened, leaving it a little lumpy.
  • Heat a large skillet or griddle over medium heat and oil it lightly or coat with a small amount of shortening.
  • Add batter, approx 1/4 cup at a time to the griddle, but do not crowd.
  • Cook until bubbles appear and edges begin to brown, then turn them and cook the other side until lightly browned on the bottom.
  • Transfer cooked pancakes to a platter and keep warm until all are cooked.
  • Serve with chunky applesauce or apple pie filling and whipped cream, if desired; also goes good with poached pears.

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Reviews

  1. I love gingerbread and was excited about trying this recipe. The pancakes have a great texture and cooked up beautifully. But I'm sorry to say the amount of ginger was overwhelming for my taste buds, so when I make them again I will only use half the amount.
     
  2. Excellent! Perfect texture and wonderful flavor. I know I'll be making these lots. Thanks so much for posting this delicious recipe.
     
  3. I cut this recipe in half, used whole wheat pastry flour, and blackstrap molasses because it's all I had. I probably had to use 2/3 of a cup of buttermilk due to the thick batter. These puffed up nice and high were absolutely delicious. Thanks for a nice change to my normal pancake.
     
  4. Thanks, this was a nice change up to pancake Sunday (we have pancakes on every Sunday).
     
  5. Yum! The batter was the perfect consistency and it produced fluffy thick & flavorful pancakes. My alterations: replace regular flour with 1 cup whole wheat pastry flour and 1/4 cup wheat germ replace buttermilk with 1 cup soy milk. I also added 1/4 teaspoon nutmeg everything else was the same. I can't wait to make these again... served with butter and real maple syrup. Excellent recipe to shake up my usual whole wheat sunday pancakes
     
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Tweaks

  1. This was my first experience with gingerbread pancakes and I'm sure glad I tried them. I used a cup of sour cream in place of the buttermilk and they turned out wonderfully! I also added 1/4 cup of water to make the batter a bit easier to spread out on the grill. I served them with homemade applesauce and a little drizzle of maple syrup- YUM!
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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