Gingerbread Pancakes

Gingerbread pancakes are easy, fast, and made with pantry staples. Molasses is a pantry staple for you, right?

So if you still have a little Christmas spirit left, but are lacking a grand plan, here is a great Christmas morning breakfast that you can have on the table in 15 minutes. Get out the butter and the real maple syrup because here is breakfast. These aren’t “cake sweet” as is. Thus the syrup.  I always recommend real maple syrup if you have it, too.

Recipe for Gingerbread Cupcakes: (makes 8 small pancakes)


1 cup all purpose flour
½ teaspoon cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground cloves
¼ teaspoon salt
1½ teaspoon baking powder
3 tablespoons molasses
3 tablespoons brown sugar
½ cup milk
1 egg
1 tablespoon canola oil

Necessary accompaniments: butter and real maple syrup

Optional accompaniment: warm apple sauce


1. Mix together the flour, cinnamon, ginger, cloves, salt, and baking powder in a medium bowl. In a small bowl, whisk together the molasses, brown sugar, milk, egg and oil. Pour the wet ingredients into the dry ingredients and whisk them to combine.

2. Heat a nonstick skillet over medium low heat. Spray the pan with nonstick cooking spray just before adding the pancakes. Using a small measuring cup, pour four small pancakes onto the pan. When the cakes begin to bulge and bubbles start appearing and popping on the surface, turn the cakes. When the cakes are golden on both sides, remove them from the skillet. Top the cakes with butter and real maple syrup and serve immediately. Repeat the process with the remaining batter.


Merry Christmas, friends!

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