Servings: 6-8 serving(s)
Prep time: 15 minutes
Total time: 45 minutes
Cooking time: 30 minutes
Gingerbread pancakes are a delicious alternative to your regular fluffy white pancakes. You’ll love the added flavour from the spices and molasses. Whole wheat flour makes them hearty and filling.
Pancakes are one of the most versatile foods in our house. Of course they’re wonderful on weekend mornings but gingerbread pancakes also make great snack food. They’re portable (put a pancake in your lunchbox, instead of a muffin) and filling.
My son has always eaten his pancakes bare or with just a little butter but the rest of us eat them with a generous drizzle of syrup and molasses. I often pack leftovers in my lunch.
You can make this recipe as wholesome as you like. Use whole wheat or whole spelt flour, add a little ground flax (up to 1/4 cup), omit the sugar…
To serve I combine pure maple syrup with a little molasses for a rich flavour and to help my maple syrup go a little further. The ratio is 3:1 maple syrup to molasses.
These pancakes will last in the fridge for a few days and they freeze well.
Gingerbread Pancakes Recipe
Makes 16 pancakes
- 2 ½ cups all-purpose flour (can use up to one cup whole wheat)
- ¼ cup sugar (optional)
- 1 ½ Tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 ½ tsp. ginger
- 1 ½ tsp. cinnamon
- ½ tsp. allspice
- Pinch of cloves
- 2 eggs, room temperature
- ¼ cup Crosby’s Fancy Molasses
- 2 cups milk
- 2 Tbsp. oil
- Combine dry ingredients in a large bowl.
- In another bowl combine the wet ingredients.
- Add wet ingredients to dry ingredients and whisk to combine.
- Let batter sit for 5-10 minutes.
- Drop by ¼ cup measure on a medium-hot, well-greased frying pan.
- Flip when the batter is set and the edges lose their wet look.
- Keep warm until ready to eat.
Drizzle with a maple syrup, or a molasses maple syrup blend (3 Tbsp maple syrup and 1 Tbsp molasses)
One more thing…
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