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Gingerbread pancakes, they really need no introduction, except YUM!  This is a great way to use up that little bit of molasses sitting around from the gingerbread cookies you made at Christmas.  My kids loved these with maple syrup and butter.  The molasses is the only sweetener, so if you don’t have enough add a little brown sugar to make 3 tablespoons.  Enjoy!

Gingerbread Pancakes

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 3 tablespoons molasses (not robust or blackstrap)
  • 1 large egg
  • ½ cup sour cream
  • ½ cup milk
  • 2 tablespoons melted butter

In a medium bowl stir together flour, baking powder, baking soda, salt, and spices.  In a small bowl whisk together molasses, egg, sour cream,  milk, and melted butter; add to the flour mixture and stir until just combined.  Let the batter sit for about 10 minutes.

Heat a griddle or large skillet over medium to medium high heat until a drop of water scatters on surface.  Either spray with cooking spray or brush with butter.  Drop ¼ cup of batter per pancake on griddle and cook until bubbles appear on surface and edges look dry, 1 to 2 minutes.  Flip and cook an additional 1 to 2 minutes.  Makes 10 – 12 4-inch pancakes.

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