Recipe by Sue Lau
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.
Top Review by LainieBug
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.
- 1 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1⁄4 teaspoon allspice
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons oil
- 3 tablespoons molasses
Directions See How It's Made
- 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.