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Gingerbread Pancakes

December 17, 2009

For some reason, my Facebook account is not letting me write new notes. As I have this blog set up as a note feed, if I post here it WILL show up as a note in my Facebook account. Thus, for all to enjoy is my family’s favourite pancake recipe: Gingerbread Pancakes!
Recipe By: Pancakes and Waffles Cookbook
Serving Size: 4


2 cups flour (whole wheat works great)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground ginger
2 tsp. cinnamon
1 tsp. ground cloves
2 eggs
1/4 cup packed brown sugar
1 cup buttermilk (see notes)
2 tbsp. molasses
1/4 cup butter, melted and cooled


Mix flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves into a bowl. Put the eggs and brown sugar into a second bowl and beat well with a whisk. Beat in buttermilk, molasses, melted butter, and 1/2 cup water.

Add the flour mixture and beat once or twice until almost smooth. Don’t overwork mixture – lumps are OK.

Heat a non-stick griddle over medium heat. Reduce the heat. Using a 1/4 cup measure pour batter onto griddle and spread with back of spoon. Cook until small bubbles appear on surface and underside is a golden brown. Flip and cook for another minute. Transfer to a plate and serve immediately or keep warm in a low oven. Delicious with maple syrup!


Pour 1 tbsp. of lemon juice or vinegar into a 1 cup measure and fill with milk to make 1 cup of buttermilk substitute.

Double or triple this recipe to have lots of leftovers for a quick weekday breakfast. Freeze pancakes between pieces of wax paper. Defrost in microwave and pop in toaster for a few minutes.

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