Make a batch of these fluffy, spiced gingerbread pancakes for a relaxed winter breakfast or holiday brunch.
A stack of warm homemade pancakes on a relaxed, lazy morning — doesn’t that sound like a perfect way to start the weekend?
These gingerbread pancakes will remind you of a gingerbread cake or spice cookie, because they’re seasoned with traditional aromatic dessert spices like cinnamon, cloves, ginger and nutmeg.
To add depth of flavor and ensure that each bite is fluffy but not dry, I added a bit of cocoa and some molasses to the batter.
Because isn’t a delectable cake-like texture exactly what you’re looking for in a pancake?
Pancakes are always a comforting, homey option for breakfast (and even dinner), but these spiced-up cakes will elevate a dreary, chilly morning and make a weekend brunch extra-special.
About the spices used in gingerbread:
- The scent of cinnamon (and cassia) has been shown to be a mood-lifter. The spice is one of the most-used in the world.
- Ginger has long been a medicinal remedy for digestive ailments. And in colonial times, gingerbread cookies were allegedly used as bribery to sway voters from one candidate to another.
- Cloves are powerful and pungent — a little goes a long way in cooking. In addition to being used to treat toothaches, cloves are a key ingredient in ketchup.
- Large (we must assume very large) doses of nutmeg are poisonous and can cause hallucinations akin to an LSD trip. Culinarily, nutmeg is essential in pumpkin pie, eggnog and French four-spice.
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup dark brown sugar, packed
- 1/4 cup vegetable oil
- 2 tablespoons molasses
- 2 cups milk
- Powdered sugar
- Maple syrup, warm
- Sift the flour, cocoa, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt into a large bowl.
- Whisk the eggs sugar, oil and molasses in a medium bowl. Stir in the milk.
- Pour the egg mixture over the flour mixture and mix just until dry ingredients are moistened.
- Spray a griddle with non-stick spray or grease with butter; place over medium heat until hot.
- Spoon about 1/4 cup batter for each pancake onto griddle. Cook until small bubbles emerge and start to pop on the surface of the pancakes; turn with a spatula and cook until second side is lightly browned.
- Dust the pancakes with powdered sugar and serve with warm maple syrup.
Amount Per Serving: Calories: 178 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 26mg Sodium: 195mg Carbohydrates: 30g Fiber: 1g Sugar: 16g Protein: 4g
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Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
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