Whole Wheat Gingerbread Pancakes

gingerbread pancakesLooking for something delicious and festive for a holiday breakfast? These pancakes, flavored with molasses and gingerbread spices, are just right, either for guests or just to get you in the mood for the Christmas Craft Fairs (support your local artisans). Even though they’re made with whole wheat flour, they are light and fluffy. I melted a little too much butter, so I added it to the maple syrup when I warmed it. Yum!

Gingerbread Pancakes
Serves: 4-6
For Pancakes

1¼ cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¾ teaspoon ground ginger
⅛ teaspoon cloves
⅛ teaspoon nutmeg
¼ cup brown sugar
2 tablespoons molasses
2 eggs
4 tablespoons butter, melted
¾ cup milk + more if needed to get the right batter texture.

For Cinnamon Syrup

1 cup maple syrup + 1 teaspoon cinnamon
optional: powdered sugar


Preheat a griddle or skillet to medium heat (about 350 degrees). In a medium bowl whisk together flour and next 7 ingredients.
In a large bowl mix together brown sugar, molasses, 2 eggs, melted butter, and milk.

Add dry ingredients to wet ingredients and stir until just combined. Don’t over mix, there should still be a few lumps throughout. Add more milk if the batter seems too thick.

Lightly grease the preheated griddle. Pour ¼ cup of batter onto griddle. Cook 1-2 minutes until edges begin to look “dry” and bubbles form in the batter. Use a thin spatula to flip the pancake and allow to cook another minute or two until the second side is lightly browned. Repeat with remaining batter.

For cinnamon syrup, heat syrup in a small sauce pan over medium heat for about 5 minutes. Stir in cinnamon. Serve with warm pancakes.

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