I first published this Gingerbread Pancakes recipe in the early days of my blog. I’d been blogging for two months, and the photos showed it. Cringe-face.
This time of year, we make these gingerbread pancakes quite a bit. But over the years, I’ve made a few tweaks to the recipe – more spices, for one. More spice + gingerbread = good! So I’ve updated the recipe here, plus I took a new batch of pics while I was at it.
And so, here are Gingerbread Pancakes, new-and-improved style, with a dairy-free option to boot! (I’m still perfecting the vegan version; stay tuned for that one).
It’s Friday! We’re so close to the weekend, we can practically touch it. Not that it would be possible to physically touch a weekend. That’s actually kind of weird.
But weekends rock, anyway. No more work for two whole days! No alarm clocks for two whole days! Two whole lazy mornings with lots of time for fun breakfasts!
You know, like Gingerbread Pancakes.
We love these just with plain ‘ol syrup, but we also love them with the harvest peach jam I made all the way back in August. Oh summer, I miss you sometimes.
I recently tried a bite of gingerbread pancakes at a restaurant, and they were served topped with lemon curd. Oh my. Lemon + gingerbread is a match made in heaven. (These cookies are proof of that, too).
Top ’em however you like and dig in! It’s the weekend; you deserve it.
Fluffy pancakes get the gingerbread treatment! Brown sugar, molasses, cinnamon, ginger … yum. Top with whipped cream and cinnamon for the perfect breakfast treat.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon fine-grain sea salt or table salt
- 1 cup milk (or unsweetened almond milk)
- 2 large eggs
- 3 tablespoons butter, melted (or melted coconut oil)
- 3 tablespoons dark brown sugar
- 2 tablespoons dark molasses
- 1 teaspoon vanilla
- To a large bowl, add the flour, baking powder, spices, and salt. Mix together with a whisk.
- In a separate medium bowl, beat together the milk, eggs, butter or coconut oil, brown sugar, molasses, and vanilla. Helpful hint: Spray your measuring spoon with a quick hit of nonstick cooking spray or coat in a bit of oil or butter before measuring out the molasses. It’ll slip right out of the spoon, instead of clinging for dear life.
- Make a well in the center of the dry ingredients, and pour the wet into the dry. Mix with a wire whisk just until the wet and dry are incorporated. Don’t overmix! It’ll make your pancakes tough. (I know, awfully brown for pancake batter, isn’t it? I love it.)
- Heat your griddle to 350 degrees (or medium heat). You know it’s ready for pancakes when you sprinkle a drop of water on the surface and it jumps around.
- Add a bit of butter, coconut oil, or nonstick cooking spray to your griddle to ensure the pancakes don’t stick.
- Using a 1/3 cup measuring cup (or 1/2 cup measuring cup for slightly bigger pancakes), pour scoops of batter onto the hot griddle.
- They’re ready to turn over when the sides start looking dry and bubbly, and you can easily slip your spatula underneath and see that they’re getting brown.
- Flip and cook the other side until golden brown.
- Top with butter, syrup or jam, and (very important!) a dollop of whipped cream. Sprinkle a little cinnamon over all for a fancier (and yummier) look.
Use almond or soy milk instead of dairy milk. Use coconut oil instead of butter.
Yield: About 12 4-inch pancakes, Serving Size: 3 pancakes
- Amount Per Serving:
- Calories: 384 Calories
- Total Fat: 12g
- Saturated Fat: 9g
- Cholesterol: 122mg
- Sodium: 329mg
- Carbohydrates: 58g
- Fiber: 2g
- Sugar: 18g
- Protein: 11g
Originally published Nov 13, 2009. Updated Dec. 8, 2017.