Gingerbread Pancakes


You check your mail and the cookbook you ordered last week is staring you in the face. You close the door to keep the forty degree weather out, sit down at the kitchen table and flip through the crisp pages. A gently used hardcover 600 page book for $2.49 plus $3.99 shipping can’t be beat.

The question? What to try first?

My answer? Gingerbread Pancakes.


Flour and cornmeal make the base while ground spices like cinnamon, ginger and allspice along with leaveners are whisked in.


If you think this flour mixture is fragrant just wait until you add the molasses.

The liquid ingredients are mixed into the dry just until incorporated. Never over mix pancake batter.

Once combined, let it rest a bit while you heat and lightly grease your skillet.

I cooked these low and slow because I found they burned quite easily.  If you use a 1/4 measuring cup to drop the cakes you will get approximately 12 pancakes.


Pancakes are a must on the weekends.

Try these today.

Gingerbread Pancakes

Recipe from The King Arthur Flour Baker’s Companion

  • 1 cup flour
  • 1/4 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/8 teaspoon cloves (I used allspice)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup molasses
  • 1 cup buttermilk (I used almond milk)
  • 2 tablespoons canola oil
  • 1 egg, lightly beaten

In a large mixing bowl, whisk together the flour, cornmeal, sugar, spices, salt, baking powder, and baking soda. In a separate bowl, mix together the oil, molasses, buttermilk, and egg. Add liquids to dry ingredients all at once, stirring until just combined.

Preheat a griddle and lightly grease it. Drop the batter, 1/4 cup at a time, to make a 3 1/2 inch pancake. Cook until the edges look dry and some of the bubbles that come to the surface break. Turn the pancakes over to finish cooking, then remove them to a warm serving dish.


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