Fluffy Gingerbread Pancakes

Intro

Hi, I am Dulcia. I love quick, spiced breakfasts and these Fluffy Gingerbread Pancakes are a personal favorite when I want something cozy and fast. They use molasses and warm spices to create that classic gingerbread flavor in pancake form, and they come together in about 20 minutes.

Origins

Pancakes are a beloved breakfast staple around the world, with many regional variations. For a bit of background, see the Wikipedia entry on pancakes: https://en.wikipedia.org/wiki/Pancake. Molasses and spice combinations are rooted in traditional gingerbread flavors that became popular in Europe and North America.

If you are curious about ingredient sourcing and food safety, the USDA provides helpful guidance: https://www.usda.gov.

Ingredients

Dry ingredients:

• 1 cup (113g) whole wheat pastry flour or white whole wheat flour (or use all purpose flour*)
• 2 teaspoons baking powder
• 3/4 teaspoon cinnamon
• 3/4 teaspoon ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon salt

Wet ingredients:

• 1 egg
• 3 tablespoons molasses
• 1 tablespoon coconut sugar
• 1 teaspoon vanilla extract
• 1 cup (240g) non dairy milk (I used unsweetened almond milk)
• 2 tablespoons melted & cooled coconut oil or melted butter

See more recipes and inspiration at my homepage: https://www.dulciarecipes.com/ and try a spiced dessert pairing like this cinnamon roll cheesecake: https://www.dulciarecipes.com/cinnamon-roll-cheesecake/.

Instructions

1. In a medium bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, ginger, allspice and salt. Set aside.
2. In a separate large bowl, whisk together the egg, molasses, coconut sugar, vanilla extract and milk.
3. Add dry ingredients to wet ingredients and mix with a spoon until just combined.
4. Gently stir in melted coconut oil or melted butter. Do not overmix the batter.
5. Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat.
6. Drop batter by 1/3 cup onto skillet and spread out a bit with a spoon if necessary.
7. Cook until bubbles appear on top, about 2 minutes.
8. Flip cakes and cook until golden brown on underside, 2 minutes.
9. Wipe the skillet clean and repeat with more coconut oil or butter and remaining batter.
10. You may need to reduce the heat to medium low or low after the first batch to prevent burning.

Serves 4, about 2 pancakes per person. Top with butter and pure maple syrup for best results.

Cinnamon-Ginger Pancakes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Dulcia
• Total Time: 20 mins
• Yield: 4 servings (2 pancakes each) 1x

Print Recipe

Pin Recipe

Description

Spiced whole-wheat pancakes flavored with cinnamon, ginger and molasses.

---

Ingredients

Scale 1x2x3x

• Dry ingredients:
• 1 cup (113g) whole wheat pastry flour or white whole wheat flour (or use all purpose flour*)
• 2 teaspoons baking powder
• 3/4 teaspoon cinnamon
• 3/4 teaspoon ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• Wet ingredients:
• 1 egg
• 3 tablespoons molasses
• 1 tablespoon coconut sugar
• 1 teaspoon vanilla extract
• 1 cup (240g) non dairy milk (unsweetened almond milk suggested)
• 2 tablespoons melted and cooled coconut oil or melted butter

Cook Mode Prevent your screen from going dark

---

Instructions

1. Whisk together whole wheat pastry flour, baking powder, cinnamon, ginger, allspice and salt in a medium bowl; set aside.
2. In a separate large bowl, whisk the egg, molasses, coconut sugar, vanilla and milk; add dry ingredients and mix until just combined.
3. Gently stir in melted coconut oil or melted butter; do not overmix.
4. Lightly coat a large nonstick skillet or griddle with coconut oil or butter and heat over medium.
5. Drop batter by 1/3 cup onto skillet and spread slightly if needed.
6. Cook until bubbles appear on top, about 2 minutes.
7. Flip pancakes and cook until golden on the underside, about 2 minutes.
8. Wipe the skillet clean and repeat with remaining batter, adding more oil or butter as needed.
9. Reduce heat to medium-low or low after the first batch if pancakes are browning too quickly.
10. Serve 2 pancakes per person (serves 4); top with butter and/or pure maple syrup.

• Prep Time: 10 mins
• Cook Time: 10 mins

Tips

• Use whole wheat pastry flour for a slightly nuttier flavor and tender crumb. If using all purpose flour, the texture will still be fluffy.
• Do not overmix. A few small lumps are fine and keep pancakes tender.
• If batter is thick, stir in a tablespoon or two of extra milk to reach desired consistency.
• Keep cooked pancakes warm on a baking sheet in a low oven while you finish the rest.

Variations

• Dairy free: Use non dairy milk and coconut oil as written.
• Butter pancakes: Swap the coconut oil for melted butter for a richer flavor.
• Add-ins: Fold in a handful of chopped crystallized ginger or chocolate chips for extra interest.

FAQ

Q: Can I make the batter ahead?
A: You can mix the dry and wet ingredients separately and combine them just before cooking. Batter can sit for 15 to 30 minutes, but not much longer or the leavening may lose lift.

Q: Can I freeze the pancakes?
A: Yes. Cool completely, layer with parchment, and freeze in a sealed container. Reheat in a toaster or oven.

Q: Is there a gluten free option?
A: Try a 1-to-1 gluten free flour blend, but results may vary. Use a blend that contains xanthan gum for best texture.

Conclusion

These Fluffy Gingerbread Pancakes are my go-to when I want something quick, spiced and comforting. They are easy to adapt for dairy free diets and pair beautifully with maple syrup. I hope you enjoy them as much as I do.