GingerBread Pancakes

"Served in combination with lemon sauce and/or whipped cream, these are a delightful dessert or a breakfast splurge. Courtesy of Room at the Inn B & B in Colorado Springs."
photo by Julie Bs Hive photo by Julie Bs Hive
photo by Julie Bs Hive
photo by LUv 2 BaKE photo by LUv 2 BaKE
photo by Charmie777 photo by Charmie777
photo by Charmie777 photo by Charmie777
photo by Kaarin photo by Kaarin
Ready In:




  • Sift together the dry ingredients.
  • Beat egg well.
  • Add milk, beat in molasses, then canola oil. Mix in dry ingredients until smooth.
  • Using a quarter cup measure, spread pancake on preheated griddle and cook until golden brown.
  • Turn pancake to finish other side.

Questions & Replies

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  1. Love these pancakes! If you're looking for ridiculously sweet, this isn't it. However, this has great flavours, and I prefer it as-is. The gingerbread taste is definitely there, and it was a fabulous weekend treat. I heated up a few apples with cinnamon to put on top, and whipped cream finished it. When I do this again, I'm going to double up the ginger and see how it goes! Thanks a ton!
  2. Loved them, kept all the spices as is, except I'm gluten free/dairy free so I used almond milk (a bit more) and a combo of almond flour, buckwheat flour, brown rice flour and coconut flour. I think the buckwheat flour gave it a bit of a crunch like a gingerbread cookie. I also added an extra egg and a little more baking power (1/8 of a tsp more)
  3. Carly and I made these for the Kids Challenge ZWT4. We made 8 6-in thin, dark pancakes which we ate as is, no butter or extras needed, the flavor was that good. We used just 1/8 tsp cloves and found it was enough for us.
  4. My family devoured these delightful pancakes. I went off script and added golden raisins. I served lemon curd instead of syrup. Fabulous!
  5. These were utterly disgusting. I followed the recipe exactly as directed. The pancakes came out flat with almost no flavor. No one in my household liked them the first time I made them. The second time I added a quarter cup of brown sugar and a tsp of vanilla on top of everything else. That still didn't help it. I won't be making these again. We had to throw away the extras because I knew no on would eat them.


  1. I added a quarter cup of brown sugar and a tsp of vanilla


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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