Gingerbread Pancakes - Northern Michigan's News Leader

Gingerbread Pancakes

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1 3/4 cup All-purpose flour
1/2 cup Whole wheat flour
1/4 cup Packed brown sugar
2 tsp Baking powder
1 tsp Ground ginger
1 tsp Ground cinnamon
1/2 tsp Baking soda
1/2 tsp Salt
1/4 tsp Ground nutmeg
2 Eggs (lightly beaten)
1 1/2 cups Buttermilk
1/3 cup Mild-flavored molasses
3 tbs Vegetable oil
  Butter
1 Apple (cored and cut crosswise into paper thin slices)
  Maple syrup, warmed


In a large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, ginger, cinnamon, baking soda, salt, and nutmeg. Make a well in the center of the flour mixture.

In a medium bowl, whisk eggs, buttermilk, molasses and oil. Add milk mixture all at once to flour mixture. Stir until just moistened (batter should be slightly lumpy).

Heat a lightly greased griddle or heavy skillet over medium heat. For standard size pancakes, spoon about 1/4 cup batter onto hot griddle. Spread batter, if necessary. For dollar-size pancakes, use about 2 tablespoons batter. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown. Flip pancakes when the pancake surfaces are bubbly and edges are slightly dry. Serve immediately or keep warm in a loosely covered ovenproof dish in a dish in a 200 degree oven. Garnish with apple slices and serve with maple syrup. Makes 16 standard-size pancakes or 32 mini pancakes.