Total TimePrep/Total Time: 20 min.
- 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 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.
Nutrition Facts3 each: 305 calories, 7g fat (2g saturated fat), 74mg cholesterol, 849mg sodium, 50g carbohydrate (17g sugars, 1g fiber), 9g protein.
Jan 10, 2018
Made this for our post Christmas family breakfast for 10 of us (made a triple recipe). They were fantastic! Used gluten free flour and they were light and delicious! I somehow managed to get a few myself and the flavor was just perfect! I will be making these again and again.
Nov 5, 2015
This is the best gingerbread pancake recipe I've tried. Has an authentic gingerbread flavor. I followed the recipe exactly, except I left out the cloves. I got 8 pancakes out of it.
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.
Jan 15, 2011
Delicious!! I made them this morning and served them with eggs and bacon.