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Gingerbread Pancakes

Closely adapted from Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream and Candy by Jennifer Lindner McGlinn
Course Breakfast
Cuisine pancakes
Keyword gingerbread
Author TheSpicedLife


  • 1 1/4 cups white whole wheat flour
  • 1/3 cup AP flour
  • 1/4 cup packed brown sugar
  • 1 1/2 t baking powder
  • 3/4 t salt
  • 1 t cassia cinnamon
  • 3/4 t ground ginger
  • 1/2 t ground cloves
  • 1/4 t freshly grated nutmeg
  • 1 t orange zest I used a few drops of orange oil
  • 1 large egg
  • 2 T unsulphered dark molasses
  • 2 cups minus 2 T whole milk measure by adding molasses first
  • 2 t vanilla
  • 3 T melted unsalted butter


  1. Whisk together flours, brown sugar, baking powder, salt and spices in a large bowl. Set aside.
  2. Whisk together the egg, milk, molasses, vanilla, orange zest and melted butter. Pour into the flour mixture and whisk just until combined--the mixture will be quite loose, almost like a crepe batter. Some lumps are fine. Cover with plastic wrap or an airtight lid and place in the fridge for at least 3 hours or overnight.
  3. Heat a nonstick pan or griddle on medium heat. Melt a little butter--about 1 teaspoon--on the pan per pancake. Ladle about 1/4 cup of the batter onto the pan when it is hot. Cook for around 2 minutes--the pancake is ready to be flipped when the edges starts to dry out and brown and little bubbles appear on the surface of the pancake. Cook the other side for approximately another 2 minutes. Serve immediately on a warmed plate.
  4. We enjoyed these pancakes best 2 different ways: with maple syrup and whipped cream (which is pictured) or spread with sweetened cream cheese.