Gingerbread Pancakes Recipe

Name: Gingerbread Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (4 1/4 oz.) flour; 1/4 cup (1 1/4 oz.) yellow cornmeal; 2 tablespoons sugar; 1/2 teaspoon cinnamon; 3/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1/2 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 tablespoons vegetable oil; 1/4 cup (3 oz.) molasses; 1 cup (8 oz.) buttermilk; 1 egg, slightly beaten

Servings: persons

1 cup (4 1/4 oz.) flour
1/4 cup (1 1/4 oz.) yellow cornmeal
2 tablespoons sugar
1/2 teaspoon cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons vegetable oil
1/4 cup (3 oz.) molasses
1 cup (8 oz.) buttermilk
1 egg, slightly beaten

1
1. In large bowl, whisk together flour, cornmeal, sugar, spices, salt, baking powder and baking soda.
2
2. In separate bowl, mix together oil, molasses, buttermilk and egg.
3
3. Add liquids to dry ingredients all at once, stirring until just combined.
4
4. Preheat griddle to 3750.
5
5. Grease griddle with butter, then drop batter onto griddle.
6
6. Cook until edges look dry and some of the bubbles that come to the surface break.
7
7. Turn pancakes over to finish cooking.
8
8. Serve warm with whipped cream.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup (4 1/4 oz.) flour, 1/4 cup (1 1/4 oz.) yellow cornmeal, 2 tablespoons sugar, 1/2 teaspoon cinnamon, and more.

Yes, Gingerbread Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions