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Gingerbread Pancakes

Makes 10 to 12 pancakes Prep time: 5 minutes Cook time: 30 minutes
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 14 pancakes
Calories 149kcal
Author Toni Dash


  • 2 cups All Purpose flour regular or gluten-free measure-for-measure flour blend
  • 2 tablespoons Granulated sugar
  • 1 tablespoon Baking powder
  • ½ teaspoon Baking soda
  • 2 teaspoons ground Ginger
  • 1 teaspoon Cinnamon
  • ½ teaspoon Salt
  • ¼ teaspoon Nutmeg
  • ¼ teaspoon ground Cloves
  • 1 ¼ cup Milk
  • 2 Eggs
  • 1/3 cup Molasses
  • ¼ cup Unsalted butter melted and cooled slightly


  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, ginger, cinnamon, salt, nutmeg, and cloves. Set aside
  • In a separate bowl, beat the milk, eggs, molasses, and butter until well combined.
  • Add the dry ingredients and stir until just mixed.
  • Preheat griddle or skillet over medium high heat.
  • Spray the griddle or skillet with nonstick cooking spray or add butter to melt. Use a ¼ cup measuring cup to scoop the batter onto the pan.
    Cook until the edges of the pancakes are no longer glossy in appearance and pancakes begin to bubble. Then flip and cook the other side. Repeat until all the batter has been used.


Calories: 149kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 145mg | Potassium: 264mg | Fiber: 1g | Sugar: 9g | Vitamin A: 171IU | Calcium: 87mg | Iron: 1mg