Gingerbread Pancakes
Recipe type: Breakfast
Serves: 12 pancakes
Light and fluffy gingerbread buttermilk pancakes.
  • 1¾ C. unbleached all-purpose flour
  • 3 Tbsp. sugar
  • 1½ tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground ginger
  • ½ tsp. ground cinnamon
  • ⅛ tsp. ground cloves
  • ⅛ tsp. salt
  • 1 C. low fat buttermilk
  • ½ C. molasses (NOT blackstrap)
  • 2 eggs
  • 2 Tbsp. melted butter
  1. In a large bowl, stir together flour, sugar, baking powder, baking soda, spices and salt.
  2. In another bowl, combine the buttermilk, molasses, eggs and melted butter.
  3. Add the wet ingredients to the dry ingredients and mix until all the dry ingredients are combined, but do not over mix. Some lumps should remain. If the batter is too thick, thin with another Tbsp. or two of buttermilk.
  4. Pour about ¼ C. batter onto a heated griddle or skillet (medium to low heat, depending on your stove). When bubbles form around the edges of the pancakes, flip and brown on the 2nd side.
Because of the sugar in the pancakes, they will brown faster than regular pancakes so it may be necessary to cook them lower and slower than other pancakes. Keep finished pancakes warm on a plate in a 100F oven until ready to serve. Lemon curd or fresh cranberry relish are a special topping for the pancakes.
Recipe by BakeNQuilt at