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.
Excellent! Perfect texture and wonderful flavor. I know I'll be making these lots. Thanks so much for posting this delicious recipe.
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.
Thanks, this was a nice change up to pancake Sunday (we have pancakes on every Sunday).
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
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!
Yum! Delicious breakfast for a chilly fall morning. This is one of my favorite flavor combinations -- though I also added a shake of nutmeg, too. The batter is thick - and so were my pancakes, but they fluff up to a nice texture. I served with a drizzle of real maple syrup, which was lovely, but I'm now imagining all the other flavors that work with gingerbread, too.
Sue, thank you for sharing this incredible recipe. We enjoyed these lovely pancakes very much. My mom was very impressed and asked for the recipe to take home with her. I loved the spices in this dish and freshly ground them in my motar and pestle. I did add 1/2 cup more of the buttermilk and used a thick, dark, sweet molasses. The pancakes were hearty and robust, had great flavor and a very nice texture. We garnished our pancakes with butter, icing sugar and a small drizzle of pure maple syrup.
Yummy. Used whole wheat flour & added some Splenda. The batter is a little thick so I had to spread the pancakes out a bit to cook evenly. The taste with maple syrup is wonderful. The spices worked together great. Will make these again!
What a delightful treat on a chilly morning. The aroma of spices and molasses had my family up before I could even get them finished.