Fluffy Gingerbread Pancakes Recipe
These Fluffy Gingerbread Pancakes offer a warm, spiced twist on a classic breakfast favorite. Made with whole wheat pastry flour and aromatic spices like cinnamon, ginger, and allspice, they’re perfectly sweetened with molasses and coconut sugar for an irresistible holiday-inspired treat. Light and tender, these pancakes are ideal for cozy mornings and can be topped with butter and pure maple syrup for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about 8 pancakes) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 1/3 cup (151 grams) whole wheat pastry flour or white whole wheat flour (or use all-purpose flour)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon allspice
- ¼ teaspoon kosher salt
Wet Ingredients
- 3/4 cup (180 grams) milk of choice
- 1 large egg, at room temperature
- 3 tablespoons molasses (blackstrap recommended)
- 1 to 2 tablespoons coconut sugar or brown sugar, depending on sweetness preference
- 2 tablespoons melted and cooled coconut oil (or melted butter)
- 1 teaspoon vanilla extract
Instructions
- Whisk the Dry Ingredients: In a medium bowl, combine the whole wheat pastry flour, baking powder, cinnamon, ginger, allspice, and kosher salt. Whisk thoroughly to evenly distribute the spices and leavening agent. Set this bowl aside.
- Mix the Batter: In a separate large bowl, whisk together the egg, molasses, coconut sugar, vanilla extract, and milk until well combined. Gradually add the dry ingredients into the wet mixture and stir gently with a spoon until just combined, ensuring not to overmix. Fold in the melted and cooled coconut oil or butter carefully to keep the batter light and fluffy.
- Cook the Pancakes: Lightly grease a large nonstick skillet or griddle with coconut oil or butter and heat it over medium heat. Using a 1/3 cup measuring cup, pour batter onto the skillet and spread slightly if needed. Cook the pancakes until bubbles appear on the surface, approximately 2 minutes. Flip them carefully and cook the other side until golden brown, about 2 minutes more. After the first batch, wipe the skillet clean and add more coconut oil or butter before continuing. Adjust the heat to medium-low or low as necessary to prevent burning. Repeat with remaining batter.
- Serve: Serve the pancakes warm, topped with butter and/or pure maple syrup as desired. The recipe yields 4 servings, about 2 pancakes per person.
Notes
- For a lighter texture, avoid overmixing the batter to prevent tough pancakes.
- Use blackstrap molasses for a richer, more robust flavor, but regular molasses can be substituted.
- Adjust the sweetness by varying the amount of coconut or brown sugar according to taste.
- Whole wheat pastry flour is recommended for a tender crumb, but all-purpose flour works as a substitute.
- Keep the skillet temperature moderate to cook pancakes evenly without burning.
- These pancakes can be made with any milk of choice, including dairy, almond, soy, or oat milk.
Keywords: gingerbread pancakes, spiced pancakes, whole wheat pancakes, breakfast recipe, molasses pancakes, holiday pancakes
Find it online: https://thefoodrecipe.com/fluffy-gingerbread-pancakes-recipe/
