I love the flavors of gingerbread and molasses so much.
So I made pancakes that taste like gingerbread cookies.
I recently posted recipes for Soft Molasses Coconut Oil Crinkle Cookies and Soft and Chewy Gingerbread Molasses Chocolate Chip Bars and wanted to branch out.
The cookies are likely my new go-to-and-forever recipe for soft molasses cookies, and the bars are one of the best things I’ve made in 2013. Like eating a piece of gingerbread-molasses fudge. Seriously decadent, spicy, bold, chocolaty, and rich. Couldn’t top either recipe.
But pancakes were unchartered territory and fair game.
They’re light, soft, fluffy and they’re pleasantly bold. The batter is standard pancake batter. A bowl of dry ingredients and a bowl of wet. Pour the wet over dry, stir, and griddle up your pancakes.
Buttermilk helps keep the pancakes tender and light, and the results just aren’t the same with regular milk. You can make buttermilk by souring your own milk. Add about 2 tablespoons vinegar or lemon juice to 1 cup milk, wait for 10 minutes for it to curdle, then use as indicated.
If you don’t routinely keep buttermilk on hand, I highly recommend this Powdered Buttermilk. If you don’t use buttermilk much, but sometimes see a recipe that needs a half cup, but because you think you won’t use the rest of the jug before it goes bad, you opt of trying the recipe, then this powder is your new best friend. Shelf stable, keeps for ages.
Since I was making gingerbread pancakes, not plain pancakes, I wanted them to taste like gingerbread. The only way to make 1 cup of white flour and buttermilk taste like gingerbread cookies is through plentiful use of cinnamon, ginger, allspice, nutmeg, cloves, and molasses.
There’s 5 1/2 teaspoons of spices for 8 average-sized pancakes, along with 3 tablespoons of molasses. Well-spiced without being overdone, but if you’re more sensitive to spices, tone them down to your liking, possibly even halving them; and dial the molasses back to taste, also.
I don’t have a griddle and make my pancakes in a non-stick skillet that holds four at a time, and I’m a horrible pancake flipper at that. I do the best I can to not mutilate them while flipping, and I get anxiety as the 3-minute mark is approaching and all of a sudden I have to flip four before they all char. Gah.
Most people fry their pancakes in lots of melted butter. I love butter as much as the next person, but in this season of excess and abundance, I try to cut corners where I can, and only used cooking spray. I didn’t miss the fat, calories, or any buttery taste, but use the real thing if you prefer.
Pancakes aren’t really pancakes unless they’re flooded with syrup. What you see here is only a fraction of what I use in reality, and it’s always the season of excess and abundance when it comes to syrup.
Plain maple syrup is, well, plain. I doctored up this syrup with molasses and ground ginger. I could literally drink molasses and could probably do a 1:1 ratio of molasses and syrup. I didn’t, but wanted to. Use what tastes good to you.
A tip to keep pancakes warm for up to 1 hour, is to transfer cooked pancakes to a baking sheet, and place in a preheated 200F oven to keep them warm.
The pancakes are the perfect warm, comforting start to any chilly winter morning, and they’d be a great brunch or breakfast-in-bed treat, or a fabulous Christmas morning breakfast.
I ate the leftover pancakes for brinner (breakfast-for-dinner) and it felt like I was eating gingerbread cookies for dinner. And I loved it.
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Soft and Fluffy Gingerbread Pancakes with Ginger Molasses Maple Syrup
I love the flavors of gingerbread and molasses so much and these pancakes that taste like gingerbread cookies. They’re light, soft, fluffy and there’s a pleasant boldness to them. They’re well-spiced without being overdone, but if you’re more sensitive to spices, tone them down, possibly even halving them; and dial the molasses back to taste. To keep them lighter, I didn’t fry them in butter and instead just sprayed my skillet with cooking spray. Tip – To keep pancakes warm for up to 1 hour, transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm. The pancakes are the perfect warm, comforting start to any chilly winter morning, and they’d be a great brunch or breakfast-in-bed treat, a fabulous Christmas morning option, or eat as for brinner (breakfast-for-dinner). It’ll taste like you’re eating gingerbread cookies for breakfast or dinner.
Ingredients
Pancakes
- 1 cup all-purpose flour
- 2 tablespoons dark brown sugar, packed (light brown may be substituted)
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- pinch salt, optional and to taste
- 3/4 cup buttermilk
- 1 large egg
- 3 tablespoons light, medium, or dark molasses (not blackstrap; it’s too pungent)
- 1 tablespoon canola or vegetable oil
- 1 teaspoon vanilla extract
Ginger Molasses Maple Syrup
- 1/2 cup maple syrup
- 1 teaspoon to 2 tablespoons light, medium, or dark molasses, or to taste
- 1/2 to 1 teaspoon ground ginger, or to taste
Instructions
- Pancakes – In a large mixing bowl, add first 11 ingredients, through optional salt, and whisk to combine; set aside.
- In a large glass measuring cup or medium bowl, add remaining 5 ingredients, through vanilla, and whisk to combine.
- Pour wet mixture over dry ingredients, stirring until just combined. Batter will be fairly thick and some lumps will be present; don’t try to stir them smooth.
- Pre-heat a skillet over medium heat and spray with cooking spray (or use melted butter if you prefer).
- Using a 1/4-cup measure sprayed with cooking spray for easy release, scoop batter onto warm skillet. Cook for about 2 1/2 to 3 minutes. Take a peek at the underside with a spatula, and when golden, flip over.
- Reduce heat to medium-low and cook for 2 to 3 minutes, or until done. Repeat process with the remaining batter, adding more cooking spray to the skillet as needed, and wiping any black residue with a paper towel as needed. Serve immediately. Tip – To keep pancakes warm for up to 1 hour, transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm.
- Ginger Molasses Maple Syrup – Combine all syrup ingredients in a small bowl or serving pitcher and whisk until smooth. Warm syrup mixture in microwave for about 30 seconds if desired. Pour over pancakes. Extra syrup will keep airtight in the refrigerator for many months.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 188Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 294mgCarbohydrates: 38gFiber: 1gSugar: 23gProtein: 3g
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Have you had anything gingerbread or with molasses yet this season?
I chickened out and only used 2 TB of Grandma’s molasses … and they were too wonderful for words! Great texture and I skipped having any toppings at all because the flavors were fantastic. I will definitely do another round because these were as delicious as advertised.
Thanks for the 5 star review and glad these turned out wonderfully for you and you’ll make them again!
I forgot to add that my family has finished all the pancakes already!! Not a bite left! Although these pancakes need to be watched a little more than regular pancakes when baking, they are worth it! I made a honey molasses syrup fpr the top but honesty, they are good just on their own! I will make again for special occasions certainly and it is going in my recipe book
Glad it’s going in your recipe book!
These were great BUT BUT BUT do not cook like regular pancake! These have tons of sugar so burn very easily! Use low heat. I used lowest setting and that was best. Also these stick easily even on my cast iron!
Thanks for the five star review and yes agreed about the lower heat because there is more sugar in them.
these had great flavour but I found that they stuck to my nonstick griddle quite badly. If I try again, I’ll add more oil next time.
Thanks for trying the recipe and glad it tasted great and yes, if they’re sticking just add a bit more oil next time.
Hey I just wanted to add that if you use the black strap molasses that it will add lots of iron!!! I use it every once and a while to up my levels of iron! You can also add it into smoothies with all sorts of spices and its great!
Thank you so much for sharing this recipe! Finally got a chance to make these this morning. They looked exactly like your pictures and tasted amazing.
Oh that’s wonderful! I hope you had a lovely Sunday morning with pancakes – sounds great to me :)
O.M.G Averie! These were dynamite … I just polished off 5!!!! My batter was slightly too frothy (maybe because I subbed 1/2c spelt flour in there?). Anyway, taste was beyond amazing – just what I needed on a grey, rainy (typical Seattle) morning. I’m just a terrible pancake flipper; can you please help convert this into a waffle recipe? Pour it in and walk away …. :) Thank you.
Frothy batter, yes, probably b/c spelt has very low gluten compared to AP flour so it would make sense the batter was that way but glad you loved them! Honestly, I would just make the batter as-is, maybe add 1/4 cup or so more flour, just until it’s sufficiently thick, pour into waffle maker, and walk away :)
Thanks so much; can’t wait to try the waffles! I really appreciate that you take the time to respond to all your readers comments/questions. Love your personal touch.
You’re welcome :) I try my best!
Finally made these and am so glad I did! The texture of the pancakes was spot on…so fluffy and high. Blogged about it and tracked back to you :) can’t wait to try your apple pie pancakes next.
http://everylittlecrumb.com/recipe/gingerbread-pancakes-and-a-happy-2014/
Thanks for trying them and yours look great! So happy you enjoyed them! Enjoy the apple version (or there’s a chocolate version with salted caramel that’s great too!)
i made this recipe this morning for a breakfast party and they came out incredible! so fluffy and delicious. i served them with your buttermilk cake (with blueberries) and savory waffles topped with a fried egg- the pancakes were a huge hit and the favorite!!
Sounds like a great breakfast and glad these were a hit with everyone! And that blueberry buttermilk cake is always a winner. Thanks for LMK you made these recipes!
Loving these!!! I’m going to gift the dry ingredients all layered in a pretty jar with the syrup in another. Thanks for the delicious recipes!
These look heavenly :) would make a fantastic christmas morning breakfast, I love them!
Are you sure those are actually gingerbread pancakes and not pillowy gingerbread cookies? Because those are the thickest, fluffiest, plushest pancakes I have ever seen! My god, they look like muffin tops or fat cookies.. I LOVE IT. And the syrup alone sounds intoxicating. Gimme a straw!!
They were like fat muffin tops. Trying to flip them without mutiliating them was a real act of faith (or act of God) LOL b/c they weighed like 5 lbs each. ha! :)
These fluffy beauties must smell like heaven! I love your breakfast-y recipes. :)
Today we are decorating gingerbread houses, a Christmas tradition. I thought what better way to start the day than with these pancakes. They are divine. It’s like eating gingerbread for breakfast. The flavors are intense but just perfectly balanced. I had mine without syrup. Just no need for me but my daughter did have syrup. She loved them.
Perfect in this icy weather we are having!
If the first photo didn’t convince me it would be the second one that did the trick..or the third one…or the syrup just drizzling perfectly down the sides. These look so amazing! I’ll HAVE to try them and link back to you!
Its 1 am right now and I am really tempted to get up and try these! Must.. Stay.. STRONG..
I adore how thick and fluffy these pancakes are. Seriously SOO thick I could devour these!! Growing up we always put our pancakes in the oven so we could all eat them together. The photos of the syrup dripping down the stack of pancakes are gorgeous! Hope you had a safe flight, enjoy Aruba. It’s tipping it down here today!!
Averie these are gorgeous. I think you and I are besties because we both are addicted to PB and molasses/gingerbread. I cannot get enough! I think I want molasses perfume…
I want perfume that’s made with like…the scent of birthday cake frosting and maybe PB with some notes of white chocolate. And I’m kind of being serious :)
I am totally making these tomorrow for breakfast Averie! They look heavenly – so fluffy and gingery – I know my boys will go crazy for them! Pinned!
Omg, really? Well if you do make them, LMK how they go and thanks for pinning!
Oh Av I’ve wanted to make a gingerbread pancake for a while now and you beat me too it!
They came out perfect!
Have a good weekend <3
Love this flavor for pancakes! I make pancakes every Saturday, but very rarely do I think to dress them up with spices and other flavors. These, however, look like pancakes I can’t miss out on! Love all that drippy syrup too!
THE. PERFECT. CHRISTMAS MORNING BREAKFAST!!!!
These look awesome! So moist and fluffy. I love the idea of gingerbread + pumpkin. Sounds like pancake heaven!
Good looking gingerbread pancakes! The photos make me wanna try some of these!
WOW these just look incredible! I love gingerbread and pancakes so much and mashing the two together must be heaven!!
I love the gingerbread and molasses combo too. I just went to Starbucks and got myself a gingerbread latte with molasses drizzle, and it was like heaven in a cup.
These pancakes look fantastic. I’d skip the latte any time to start off my day with these pancakes
I am so out of touch with Starbucks b/c I just refuse to pay their prices, but omg a gingerbread latte with molasses drizzle sounds divine. You can wash the pancakes down with it :)
Seriously gorgeous, I love the syrup shots! Pinned!
thanks for pinning! :)
These really do look perfectly light and fluffy! And that syrup sounds unbelievable too. It’s recipes like this that make me love this time of year!
I have been craving pancakes non-stop lately, and these aren’t helping! They look so amazing, Averie!!!
Thanks, Ashley, and for saying hi! :)
The dripping syrup is killing me. Gorgeous photos!
I’m not a big pancake fan, but these sound like cakes or muffins, in pancake form – perfet. I also don’t like to fry in butter, because then I feel like everything just sort of tastes like….butter. And that’s good, but not when I want to taste gingerbread.
Thank you! Reflective, drippy, gravity, dark in color, translucent…there was plenty that could go wrong. It took me more than a frame or two to get things down pat :)
And everything you said about butter, so true. Really any oil-frying, the item at hand just becomes a sponge! It just keeps on soaking, the more you add, the more it sucks in!
My favorite breakfast spot in my college town had the BEST gingerbread pancakes, and I would get them every time I’d go! Would love to try to re-create them at home with this recipe – looks amazing, Averie!
I love stories like this! Hopefully these will help put you back in your old fave breakfast spot!
I hold my breath while I flip my pancakes! It’s terrifying! I make healthier oatcakes almost every weekend, and I still mutilate a few in every batch. Whomp whomp.
I recently doctored up some maple syrup for a KitchenAid recipe I wrote! I toasted pecans and then put them in the syrup and let the flavor develop over time. Oh my gosh, so good! I’ll never want plain maple syrup again!
Ok, you have me completely convinced to go to the store and buy a jar of molasses. Yes, my first ever jar of molasses (if I ever needed it in the past I’d wait until I was visiting my parents and use theirs because I knew I’d never need a whole jar). Now, I feel a need for gingerbread everything!
Yeah I think for 2.99 you need your own jar :) And your recipe for KA sounds wonderful! Wow…talk about flavor developing over time, YES!
Wow these look fabulous! I’ve got to satisfy my pancake craving asap now :)
WOW I can’t believe how thick and fluffy these pancakes are! I’ve never tried pancakes with molasses but sounds awesome. I love how you lined up those photos before the recipe, btw! :)
Thanks, Katy! Glad you like everything, including my little collage!
I would give anything for a few of these right now! They look so thick and fluffy!
I bet these smelled fenominal!
They did!
Gingerbread pancakes are the best! Like you said, they do taste like a big gingerbread cookie! Last time I made gingerbread pancakes, I served them with a homemade chocolate syrup, but guess I need to make them again, just so I can have them with that delicious-looking ginger molasses syrup!
homemade chocolate syrup sounds amazing on them! If you like the combo of gingerbread/chocolate, I urge you to make these. They’re one of the best things I made all year! https://www.averiecooks.com/2013/11/soft-and-chewy-gingerbread-molasses-chocolate-chip-bars.html
Oh man – those look amazing. I can almost smell them and the syrup. I wanted to lick my screen!
Holy Cow.. I was just scrolling down to comment on this lovely post and you made pass all of those insanely delicious looking holiday sweets! Yummy.. Your photos are wonderful, I am drooling.
Thanks for the compliments, Kylie!
I love the flavor of ginger and molasses too!! These pancakes are like a fluffy dream! A fluffy dream with sweet gingery syrup! YUM!
Wow! I love everything about these pancakes! They will be making an appearance at my house on Saturday morning!! :)
Really!? Well LMK if you do try them – I’d be honored! :)
I would give anything to have these for breakfast! As you probably already know, I’m sort of a gingerbread fanatic, so this recipe is made for me.
Love the picture with the lonnnnnng syrup drip! :) Perfect timing.
I got lucky with that pic. Well, 50 frames later, I finally got some gravity and cooperation on my side :)
OMG! I need these in my life! I’ve been thinking about pancakes and these look perfect! So fluffy and totally agree pancakes need tons of syrup! Love that you spiced it up too.
And they’re not chocolaty so you can have them :) I bet you’d love the big flavors in them!
Omg, that second picture with that syrup just dripping down the sides of the pancakes – looks so good. I can just picture myself waking up to the smell of these on Christmas morning! I bet it smells and tastes so good! Fluffy pancakes are the best :)
Oh the smell of these babies lingered for hours and it was bliss! Thanks, Julie!
Mmmmmm I smell Christmas morning breakfast!! :)
You are just all kinds of fantastic girl! I want these for breakfast and then again for dinner! l.o.v.e.
Thanks a million for the other buttermilk recipes!
Glad you like all the buttermilk recipes!
Oh my. That second photo with the maple syrup dripping down is just gorgeous! What a perfect holiday pancake. Although I would happily eat these all year round! Love gingerbread.
Thanks, Colleen! I would happily eat gingerbread/molasses all year too (and do!)
What I would give for 13 plates of those cakes right now. What.I.would.give.
Your pancakes look perfect–uniform in size, thick and fluffy–and those long drips of syrup–what a shot!!! I love gingerbread spiced anything–the smell and taste is warm and comfy. I’ve been on a winter squash kick and drizzled a little maple syrup spiced with cinnamon and ginger over some last week. Molasses and maple syrup sounds yummy together–I know I’d love it!
Paula I kid you not when I say that over the weekend I bought 40 pounds, yes 40, of kabocha squash. It’s hard to come by, even here, but I found some and bought a case and got a great deal on it. I drizzle my squash with maple, or balsamic reduction, or coconut oil/stevia/nooch, so many ways to go and next week or the week after I have a big squash post! Glad you love the photos on this one. The syrup was both fun and evil to capture :)
Wow, those are some of the fluffiest pancakes I have ever seen – love it! Gingerbread is such a great flavor and the syrup sounds amazing.
Thanks for saying that, Becki!
The pancakes are so thick and fluffy! Amazing. These would be perfect for a holiday breakfast.
These pancakes look perfect, friend! I love that fancy maple syrup :)
My pancakes always mess up, i always have two use flippers or else I get fail pancakes.
I could use a stack of these right now! Loving the syrup shots
I know what I am making this weekend for Sunday morning brunch :) Thank you for another beautiful recipe! Pinned!! :D
Thanks for pinning and for wanting to try this weekend! LMK what you think!
I’m not a great pancake flipper either but your pancakes look like perfection! Especially that action shot with the dripping ginger molasses maple syrup – swoon!
I’m brutal and mutilate them! And thanks for the photog compliments. Means the world coming from you!
Yesssssss. Loads of spice and a veritable flood of syrup, that’s how I take my cakes too.
Spiced and syrup’ed. Great minds… :)
What an awesome seasonal breakfast, Avery! This one will definitely make an appearance this December. Thanks!
Great!