Gingerbread Pancakes

Gingerbread pancakes are the perfect treat on a cold Winter weekend morning, when there’s nothing better than curling up on the couch, drinking your hot coffee, and folding over sections of the Sunday paper.

Caitlin and I grated some fresh ginger for these pancakes.  For a little extra touch, you can add some Confectioners’ sugar and top with a piece of pickled ginger.

And if you do decide to brave the cold, well at least you won’t be heading out hungry.

gingerbread pancakes

Recipe adapted from Atlanta Journal-Constitution.

PREP TIME: 15 minutes
COOK TIME: 8 minutes
YIELD: About 15 Pancakes

WHAT TO GRAB:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 3/4 cups buttermilk
2 eggs
1/4 cup molasses
2 teaspoons freshly grated ginger
2 tablespoons butter, melted

HOW YOU DO IT:

1.  Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.

2.  In a separate mixing bowl, blend the buttermilk, eggs, molasses, ginger, and butter. Gradually blend the wet ingredients into the flour ingredients, stirring until just mixed.

3.  Heat you griddle over medium heat, and lightly grease.  Drop the batter onto the hot skillet in large spoonfuls, about 1/4 cup per pancake. Cook until small bubbles appear, adjusting the heat as necessary. Flip the pancakes to the other side using a spatula and cook until firm.  I generally cook the first  side for 4 to 5 minutes, and the bottom side 3 to 4 minutes. Serve immediately.

18 responses to “Gingerbread Pancakes

  1. Despite my initial concern that freshly grated ginger might be too overpowering, these ‘cakes were delicious! These babies (and the pumpkin ones) are my favorite!

  2. Glad you liked them! We’ll have to try a more savory breakfast this weekend; I could use some blog variety in the breakfast/bruch category.

  3. Ohhhhh my! These look incredibly divine! I think I know what I’m going to make this Saturday morning!!

  4. yum, the idylic sunday morning indeed! These sound delicious, i just love ginger.

  5. wow!! we just created these masterpieces on the coldest day of the year….thank you so much for the great recipe!

    definitely saving this one!

  6. i would like to jump into those pancakes. omg !! :)

  7. Wow, that looks so delicious!

  8. are these suppose to be super thin? i followed the recipe to the T and the batter came out really runny, and the pancakes super thin.

  9. Jenni, I’m sorry it didn’t quite work out. I don’t remember the batter being especially runny or the pancakes being on the thin side. My ratio of flour to liquid was the same as that found in the AJC’s recipe. That said, you could add between a 1/4 or even 1/2 cup of flour to add bulk to the recipe, and to approach a more 1:1 ratio of liquid to dry.

  10. Next time I make these I will let you know how they come out, I froze the leftovers so it might be a while :)

  11. I saw these on gojee. I’m not a big pancake eater, but I love gingerbread. I can’t wait to try these

  12. I had the same issue of thin batter. I just threw in some flour to thicken it up to my tastes. I’ve cooked up Alton Brown’s buttermilk pancakes many many times with satisfaction, and his recipe calls for a 1:1 ratio of flour and buttermilk. That aside, these were tasty!

  13. what would you serve on these?

  14. Plain old syrup is just fine! You might also try some savory eggs.

  15. thank you! they were delicious!

  16. Beautiful – I can taste them now. Intrigued by the idea of serving eggs on top!

  17. what can i use instead of molasses no molasses in iran :(

  18. Pooyan,
    You can replace molasses with the same amount of honey, dark corn syrup, or maple syrup. Unfortunately, you will lose some of the flavor associated with molasses.

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