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whole grain gingerbread pancakes

fluffy whole grain pancakes get the holiday treatment when they're infused with delicious gingerbread flavor for a breakfast the whole family is sure to love.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Keyword: pancakes
Servings: 10 pancakes
Author: Cait

Ingredients

  • 1 1/4 cup white whole wheat flour
  • 1 teaspoon baking power
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 3 tablespoons packed brown sugar
  • 2 tablespoons molasses
  • 2 large eggs
  • 2 tablespoons butter or margarine, melted
  • 3/4 cup water

Instructions

  • Preheat a griddle to 250 degrees F.
  • In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and cloves.
  • In a separate mixing bowl, combine brown sugar, eggs, molasses, butter and water.
  • Add the wet ingredients to the dry ingredients and use a rubber spatula folding gently until just combined (it's okay if there are small lumps).
  • Grease the warm griddle with a pad of butter then scoop 1/3 cup of the batter onto it. Flip pancakes once bubbles start to form. Repeat with remaining batter until you've used it all. Pancakes are done when they are gently browned on each side.

Notes

Freeze any leftover pancakes in an airtight container once fully cooled. They will keep well for up to 2 months. Simply pull out, defrost & eat!