Gingerbread Pancakes

READY IN: 20mins




  • 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.