Description
These Whole Wheat Gingerbread Pancakes are a delightful twist on classic pancakes, featuring warm spices like ginger, cinnamon, and nutmeg combined with wholesome whole wheat flour and rich molasses. Perfect for a cozy breakfast with a hint of festive flavor, they are fluffy, flavorful, and simple to make.
Ingredients
Scale
Dry Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 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
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and mix dry ingredients: If using an electric griddle, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, whisk together the whole wheat flour, baking powder, ground ginger, cinnamon, nutmeg, and salt until fully combined.
- Combine wet ingredients: In a smaller bowl, whisk together the milk, egg, molasses, maple syrup (or chosen sweetener), melted butter (or coconut oil warmed if solidified), and vanilla extract until thoroughly combined.
- Mix batter: Pour the wet mixture into the dry ingredients and stir gently until just combined, ensuring no large lumps of flour remain; avoid overmixing to keep pancakes tender.
- Heat the cooking surface: If not using an electric griddle, heat a stovetop griddle, cast iron pan, or non-stick pan over medium-low heat. Test heat by sprinkling a drop of water onto the pan—if it sizzles, it is ready. Lightly grease with butter or non-stick spray if necessary.
- Cook the pancakes: Stir the batter once more and pour about 1/3 cup onto the heated pan for each pancake. Cook until the edges (about 1/2 inch) are no longer shiny, then flip carefully with a spatula. Cook for an additional 1 to 2 minutes, until golden brown and cooked through.
- Keep warm and serve: Serve pancakes immediately or keep them warm in an oven set to 200 degrees Fahrenheit while finishing cooking remaining batter. Adjust cooking temperature as needed to prevent burning or undercooking.
Notes
- If the batter thickens too much during cooking, thin it out by stirring in a small splash of milk to achieve a pourable consistency.
- For a more intense gingerbread flavor, use blackstrap molasses; lighter molasses will give a milder taste.
- You can substitute the milk of choice with a dairy-free alternative to make the recipe lactose-free.
- Use melted coconut oil as a vegan substitute for butter and a plant-based milk to make the recipe vegan, although the current recipe includes egg which must then be replaced with an egg alternative.
- Keep cooked pancakes warm in a low oven to serve them all hot together without drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 55 mg
