Gingerbread Pancakes Might Become Your New Favourite Breakfast

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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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.

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.

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.

Healthy tips:

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

Ingredients:

  • 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

Instructions:

  1. Combine dry ingredients in a large bowl.
  2. In another bowl combine the wet ingredients.
  3. Add wet ingredients to dry ingredients and whisk to combine.
  4. Let batter sit for 5-10 minutes.
  5. Drop by ¼ cup measure on a medium-hot, well-greased frying pan.
  6. Flip when the batter is set and the edges lose their wet look.
  7. 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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8 thoughts on “Gingerbread Pancakes Might Become Your New Favourite Breakfast

  1. Margaret Chisholm says:

    With the temp at -7, going to make these ginger pancakes for lunch. Always enjoy cooking with Molasses. My brother was just saying last night, a friend made him ginger cookies. Great but not as good as the thick molasses cookies Mother used to make.

  2. Palmier Stevenson-Young says:

    Can I substitute gluten free flour for the white flour in this recipe? Or can I use buckwheat as a replacment?

    1. Bridget Oland says:

      Hi Palmier, Yes, I would try GF flour in this recipe. With buckwheat flour they’ll likely be quite flat (but tasty).

  3. Cindy Alvarez says:

    Do they freeze well?

    1. Bridget Oland says:

      Hi Cindy, Yes, they freeze well. I have some in the freezer right now!

  4. Karen says:

    Can’t wait to try these on Pancake Day Feb. 25th, 2020.

  5. Pauline Robichaud says:

    This looks amazing and I will be trying this recipe once I have an answer. My question is, do you add the 2 tablespoons of oil to the batter or is the oil mentioned in this recipe used for greasing the pan while cooking? P.S. The Gingerbread cake recipe is AMAZING, thank you!!!

    1. Bridget Oland says:

      Hi Pauline, The oil in the ingredient list goes in the batter. I find a little fat helps with the pancake texture. Glad you love the gingerbread cake recipe:).

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