Kelly's Gingerbread Pancakes W/ Raisins

Recipe by Wildflour
READY IN: 35mins




  • In large bowl, whisk flour, baking powder, cinnamon, salt, ginger, nutmeg, cloves and baking soda.
  • In medium-sized bowl, whisk egg until fluffy.
  • Whisk into the egg, the milk, molasses, melted butter and vanilla.
  • Stir in raisins.
  • Pour wet ingredients over dry and fold until all is moistened but batter is still lumpy.
  • Scoop batter,(I use a 1/3 cup measuring cup for easy pouring), onto hot non-stick griddle over medium-low heat and cook/bake pancakes until brown on both sides, turning once.
  • Serve with softened butter and warm maple syrup.
  • Makes 10 pancakes.
  • *These pancakes are a bit delicate, DO NOT try to turn them over too soon, or make them too big, lol. You’ll end up with a mess! Turn them when edges are dry and bubbles stop forming on the top.
  • **These are a deep, dark, rich brown color and taste just like gingerbread!