- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Pinch ground cloves
- 1 cup buttermilk
- 1 Eggland's Best Egg
- 2 tablespoons molasses
- 1 tablespoon vegetable oil
- Maple syrup and whipped cream, optional
- In a bowl, combine the first eight ingredients. Combine buttermilk, egg, molasses and oil; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubble form on top of pancake. Cook until second side is golden brown. Serve with syrup and whipped cream if desired. Yield: 8-10 pancakes.
Originally published as Gingerbread Pancakes in Country Woman Christmas Annual 1998, p12
Reviews for Gingerbread Pancakes
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Reviewed May. 19, 2012
Flavourful and fluffy pancakes. I like to put a strawberry sauce on top; perfect for any breakfast whether it be Christmas or not.
Reviewed Jan. 15, 2011
Delicious!! I made them this morning and served them with eggs and bacon.