Total Time
Prep 10 mins
Cook 20 mins

This is from Family Fun magazine. The whole family likes 'em! They're not overpoweringly gingery - just the right amount of spice.

Ingredients Nutrition


  1. Sift the flour, cornmeal, baking powder, baking soda, spices and salt in a large bowl.
  2. Set aside.
  3. In a separate bowl, whisk the eggs until frothy, then whisk in the sour cream, milk, oil, molasses and vanilla extract.
  4. Make a well in the dry ingredients and add the liquid, whisking the batter just until smooth.
  5. Set aside for 5 minutes.
  6. Ladle batter (1/3 c per pancake) into hot, heavy skillet or griddle coated with cooking spray.
  7. Cook about 2 minutes or until bubbles start popping around the edge of the pancake.
  8. Flip and cook another 1 1/2 mins until done.
  9. Serve immediately with soft butter, warm maple syrup and fresh applesauce.
Most Helpful

This is a total keeper! These are the best pancakes we've ever had! I just tried them to get rid of some of my milk, sour cream and cornmeal - I am SO glad I did! We will make these again and again and again. I'm sending the recipe to everyone in my immediate family.

Paris D January 25, 2009

This recipe is amazing! I made this exactly as stated and the pancakes came out nice and thick, and so tasty. If you like gingerbread, you will love these. Thanks for sharing this recipe!

shannonA December 24, 2008

My kids enjoyed these pancakes so much that we ate them three days in a row! A delicious change from traditional pancakes. Thanks Amy020.

Southern Polar Bear December 29, 2007