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Gingerbread Pancakes

Prep Time 15 mins
Cook Time 15 mins
Servings 4


  • 2 ¼ cups all purpose flour
  • 1 tbsp baking powder
  • ¼ tsp baking soda
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • ½ tsp kosher salt
  • 2 eggs
  • 1 ⅔ cups milk
  • cup molasses warmed slightly
  • 2 tbsp vegetable oil plus more for pan
  • 1 tsp pure vanilla extract


  • Preheat your griddle or nonstick pan over medium-low heat while you make the pancake batter.
  • In a large bowl, whisk together flour, baking powder, baking soda, spices and salt.
  • In a separate bowl, lightly whisk the eggs. Whisk in the milk, warmed molasses (I do it in 20 seconds in the microwave), vegetable oil and vanilla. Pour it into the flour mixture and whisk until just combined (no more floury streaks, but still lumpy).
  • Lightly oil the griddle or pan, then scoop out batter by scant 1/3-cupfuls to make pancakes.  Cook until brown on the bottom and bubbles start to appear on the surface, about 2-3 minutes, then flip and cook until browned on the other side, another 2-3 minutes.