Description
These Whole Wheat Gingerbread Pancakes offer a delightful twist on traditional pancakes with warm spices like ginger, cinnamon, and nutmeg, combined with the rich sweetness of molasses and maple syrup. Perfect for a cozy breakfast, they are made with whole wheat flour for added fiber and can be customized with your choice of milk and sweeteners.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 1 cup milk of choice
- 1 large egg
- 3 tablespoons unsulphured molasses
- 2 tablespoons maple syrup or coconut sugar or brown sugar
- 2 tablespoons melted butter or coconut oil
- ½ teaspoon vanilla extract
Instructions
- Preheat and Mix Dry Ingredients: If using an electric griddle, preheat it to 350°F. In a medium bowl, whisk together the whole wheat flour, baking powder, ground ginger, cinnamon, nutmeg, and salt to evenly combine the dry ingredients.
- Combine Wet Ingredients: In a smaller bowl, whisk together the milk, egg, molasses, maple syrup or sugar, melted butter or coconut oil, and vanilla extract. If using coconut oil that solidifies, warm the mixture slightly until melted. Ensure all wet ingredients are thoroughly mixed.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir just until combined. The batter should be free of large lumps but may have small streaks. If the batter becomes too thick, add a small splash of milk to loosen it.
- Heat Pan or Griddle: If not using an electric griddle, heat a stovetop griddle, cast-iron, or non-stick pan over medium-low heat. The pan is ready when a drop of water sizzles on contact. Lightly grease with butter or cooking spray if needed.
- Cook Pancakes: Pour about ⅓ cup of batter onto the hot pan. Cook until the edges are set and the top surface is no longer shiny (about 2-3 minutes). Flip carefully and cook the other side for 1-2 minutes or until golden brown and cooked through.
- Serve Warm: Serve the pancakes immediately or keep warm in a 200°F oven while cooking the remaining batter. Adjust the heat as necessary to ensure pancakes cook evenly and develop a golden crust.
Notes
- Use lighter molasses for a milder gingerbread flavor or blackstrap molasses for a stronger taste.
- If using coconut oil and it solidifies on contact with cold ingredients, warm the wet mixture gently to melt it before mixing.
- Adjust batter consistency with a splash of milk if it becomes too thick to pour.
- Keep cooked pancakes warm in a low oven to serve all at once without losing heat.
- These pancakes can be topped with butter, syrup, or your favorite fruit for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
