Gingerbread Pancakes

So I’ve been asked for two holiday recipes.  I promised gingerbread and also peppermint.  Both I can personally vouch for are extremely delicious and actually I’ve been eating gingerbread for quite some now (Holiday or not).  I flipped a coin and chose to share gingerbread this week and peppermint next week.  Don’t hate on me too much.

Gingerbread pancakes have always been one of my favorite and I’ve actually made this recipe before and perfected it pretty well.  The key for gingerbread is adding the molasses which really hones into the gingerbread taste (which for me is a win).


1/2 cup flour (I’ve used peanut flour, white and wheat…mostly what I have on hand)

½-1 cup milk depending on your desired consistency of pancake (I like to add about ½ cup milk)

1 egg

1 tablespoon baking powder

1 tablespoon dark molasses

2 tsp cinnamon

2 tsp ground ginger

Sweetner to taste.  I like add about ½ cup of stevia cup for cup.  That may seem like a lot but I tend to aire on the sweeter side of life.

Add dry ingredients to wet and cook on a griddle.

I then like to top this recipe with greek yogurt because I think it really brings out the flavor for this particular pancake.  Warm syrup is also good but I normally top mine with both to begin with.   These are also part of the few pancakes I cannot vouch would make very good waffles due to the fact of the molasses, when I try it I’ll let you know.

Question for you:

  1. Gingerbred or peppermint?
  2. Best gingerbread treat?