Gingerbread Pancakes with Molasses Spiked Maple Syrup!

These pancakes that taste like you are eating gingerbread cookies for breakfast! So magicial and delicious! They’re light, soft, fluffy with a pleasant boldness. Nicely spiced without being overwhelming. If you’re sensitive to these bold flavors like I am, tone them down a bit by adding less than the recipe calls for, and spike the molasses to your taste!

You’ll Need: 

2 cup all-purpose flour

4 tablespoons dark brown sugar, packed 

4 tablespoons granulated sugar

2 teaspoons ground cinnamon

1/2-1 teaspoon ground ginger

1/4-1/2 teaspoon ground nutmeg

1/4-1/2 teaspoon ground cloves

2 teaspoon baking powder

2 teaspoon baking soda

Pinch salt, optional and to taste

1 3/4-2 1/2 cups buttermilk the more liquid, the thinner the pancake

2 large egg

3 tablespoons light, medium, or dark molasses ( avoid blackstrap )

2 tablespoon canola or vegetable oil

2 teaspoon vanilla extract

1 recipe Molasses Maple Syrup ( see below ) 

Here’s How: 

In a large mixing bowl, add the dry ingredients, and whisk to combine – make a well in the center, set aside.

In a large bowl, add the wet ingredients and whisk to combine.

Add the wet ingredients to the dry ingredients, stirring until combined. The batter will be fairly thick; add more liquid if you prefer a thinner pancake.

Preheat a skillet over medium heat and spray with cooking spray (or use melted butter if you prefer).

Using a 1/4-cup measure cup sprayed with cooking spray for easy release, scoop batter onto warm skillet. 

Cook for about 2 1/2 to 3 minutes until bubbles form on the edges. Take a peek at the underside with a spatula, and when golden, flip.

Control heat to medium-low and cook for 2 to 3 minutes, or until done. Repeat the process with the remaining batter, adding more cooking oil as needed, and wiping any black residue with a paper towel as needed. 

The molasses will burn quickly, so be sure to control the temeratures.

Serve immediately, garnished with fresh winter fruit and drizzle with syrup

Ginger Molasses Maple Syrup

You’ll Need: 

1 cup maple syrup

 2-3 tablespoons light, medium, or dark molasses, or to taste

1/4-1/2 teaspoon ground ginger, to taste

1/8 teaspoon ground nutmeg

Here’s How:

Combine all syrup ingredients in a small bowl or serving pitcher and whisk until smooth. Warm syrup and drizzle over pancakes. 

To keep pancakes warm for up to an hour, transfer them to a lined baking sheet and place in a preheated 200’F Degree oven with a cup of hot water to keep warm and moist.

Low Sugar, Scratch- Cashew Milk Base Pancake Recipe 

This is a base Pancake mix. Just in time for any morning! Add any flavors you like!

You’ll Need: 

2 cups whole wheat flour or all purpose 

1 Tablespoon monk-fruit sugar granules or organic cane sugar 

1/2 teaspoon Himalayan salt

1 heaping tablespoon baking powder

2 large eggs, beaten well

1/8 cup melted extra virgin, non-flavored coconut oil or butter 

2 cups nut milk, room temperature 

1/2-1 teaspoon flavored essential oil or extract of your choice

Here’s How:

In a medium size mixing bowl, sift together the flour, sugar, salt and baking powder. 

Make a well in the center of the flour. Add egg mixture, cashew milk and melted butter. Using a whisk combine well and until mixture is smooth and lump free. 

For cake like pancakes, reduce the amount of cashew milk – for thinner pancakes add additional milk.

Heat a well oiled pan over medium low heat. When warm ladle in 2-3 ounces of batter while making a circular motion with the back of the ladle to form a circle. Allow to cook about 2 minutes until bubbles form and edges turn brown. Flip, and continue to cook for an addition 1-2 minutes until golden brown. Remove to plate to cool. Continue until all batter has been used. 

Variations: For those not watching glycemic index, top with fresh fruit, butter, low sugar maple syrup or eat plain with fresh fruit compote. 


Make-ahead:

Cool, line individually on parchment or silicone mat and freeze for one hour. Once each pancakes are individually frozen. Remove and pack air-tight for quick grab and toast breakfast on the go! 


Makes Approximately 3 3/4 – 4 cups of batter or 10 to 12 , 6 in pancakes