Am I starting to bore you? Here I am with another pancake post. I would almost feel bad about posting so many delicious pancake treats, but I can’t help myself. I’m serious. I’ll look you straight in the eye and tell you that I really just can’t help myself. I must make pancakes about once a week. I have them for dinner. I wake up early and make them for breakfast. And, because we’re all friends I’ll admit this, I freeze old pancakes and take them to work and reheat them in the toaster for lunch. So you see, I have a serious pancake obsession!
Gingerbread pancakes aren’t just for the holiday season. Oh no no no! It would be a tragedy to assume so. With the flavors of molasses, ginger and cinnamon, these pancakes are delicious year round. During the holidays though, try shaping these pancakes into gingerbread men on the griddle, as Gourmet Cookbook suggests. I can tell you now, they it won’t be pretty. Show me a person who can successfully flip a pancake shaped like a gingerbread man and I’ll send the parade. It’s impossible people…. simply impossible.
Gingerbread Pancakes
From the Gourmet Cookbook
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 Tablespoons molasses (not robust or black strap) I also added 1/4 cup brown sugar to the dry ingredients, because the molasses didn’t taste like enough of a sweetener to me
1 large egg
1 cup sour cream
3 Tablespoons whole milk
2 Tablespoons melted butter, plus additional for brushing the griddle
Preheat oven to 200 degrees F
Whisk together flour, baking powder, baking soda, spices and brown sugar (if you’re using it) in a medium bowl. Whisk together molasses, egg, sour cream, milk and butter in a small bowl, then add the flour mixture and stir just until combined.
Heat griddle or 12-inch heavy skillet over moderate heat until hot enough to make drops of water scatter over the surface. Brush with butter. Working in batches of 4 to 6 (depending on the size of the griddle), drop 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer pancakes to a heatproof plate and keep warm in oven while you cook remaining batches.
Serve with sour cream and warm Vanilla-Brown Sugar Pancake Syrup.
Note: I found these pancakes hard to flip over. The batter is very soft and delicate, so make sure you let them cook for at least a full minute, before you attempt to flip them for the first time.
May 14th, 2008 at 1:38 am
Now that is a breakfast treat!
May 14th, 2008 at 5:03 am
I have a pancake obsession too, so don’t apologize to me!
May 14th, 2008 at 5:30 am
Say it with me, “My name is Joy and I have a pancake addiction” (of course you’re free to say this while you have a fork and a plate of pancakes in your hands).
May 14th, 2008 at 5:40 am
I’ve never had gingerbread pancakes, but I must say they look scrumptious!
May 14th, 2008 at 6:01 am
I love pancakes too but really love gingerbread so yumm my two favorites come together!! Great photo’s too.
May 14th, 2008 at 6:30 am
pancakes could never bore me, especially with those gingerbread spices. they look scrumptious, and i already know i love your syrup.
May 14th, 2008 at 7:49 am
These sound great! My husband made me the Whole Wheat Banana Walnut Pancakes with Vanilla-Brown Sugar Syrup for Mother’s Day and they were AMAZING! The only challenge he had was that he cooked the syrup just a tad bit too long and it ended up a bit more like caramel but it was heavenly! I can’t wait to try these now. Thanks for keeping our bellies full of yummy pancakes!
May 15th, 2008 at 12:06 am
No boredom here! I love seeing all of your delicious pancake creations!
May 15th, 2008 at 5:36 am
Now, come on, everybody knows there’s no such thing as too many pancake recipes.
May 15th, 2008 at 11:21 am
Stumbled upon this nice recipe blog.
These pancakes received a double take while scrolling.
I think the thing to add even more appeal would be some
pecans right in there with it.
May 15th, 2008 at 12:15 pm
I think I’ve found my cooking soulmate! I too get up early to make pancakes during the week. I must admit though that I also have a 10-month old that gets me up early, but I figure while I’m up I might as well make the most of it and fix pancakes! My problem is that I like, ok love, pancakes more than my husband so I usually end up 1/2′ing or 1/4′ing the recipe. I love to try different varieties and I’ve tried gingerbread but these look better. Thanks and I’ll keep checking back for more variations! My favorite were some yogurt pancakes with a buttermilk glaze - my mouth is watering just thinking about them.
May 16th, 2008 at 4:27 pm
This looks delicious! I am a huge fan of pancakes too and think they’re perfect anytime!
May 17th, 2008 at 6:13 am
These pancakes are fantastic…my roomie made them a few months back and I still think of them. And I agree re” gingerbread men pancakes. It is cute for cookies, but just seems like a mess waiting to happen.
May 17th, 2008 at 10:41 pm
I made these this morning and they were soooo yummy! I substituted nonfat yogurt for sour cream and nf milk for whole. And used Trader Joe’s maple syrup and sliced some banana on top. Thanks for the great recipe!
October 9th, 2008 at 1:15 pm
[...] Gingerbread Pancakes with Homemade Pancake Syrup Yes. More pancakes. Don’t act like you’re the least bit surprised. [...]
October 28th, 2008 at 10:36 am
I made these pancakes, they were wonderful! My husband loved the syrup too, but my little girl wasn’t so fond of it. Since I can remember my mom has made homemade syrup, so using vanilla and brown sugar instead of my usual maple flavor and white sugar was a great change. Because of my mom, I don’t like store bought syrup!
December 24th, 2008 at 5:46 am
I love your recipes - Easy to make and my kids loves it !!!!!!
December 25th, 2008 at 10:04 am
We just had these pancakes for breakfast this morning. They are fantastic! Thanks for the recipe! We love pancakes here at our house!
December 29th, 2008 at 3:29 am
[...] ceremony. and this reminds me of my favorite illustrated books. and i’ve a craving for pancakes. (though honestly i think it’s a craving for maple syrup. but healthy ungluttony me shall [...]
May 22nd, 2009 at 1:00 pm
This sounds so good, but darnit I’m missing the molasses!! Can’t wait to try these, I’m a pancake lover, so are my kiddos…..so glad I read across your website on my search of mango recipes
May 23rd, 2009 at 9:48 am
I have a budding pancake obsession which is getting a bit out of hand. I’m embracing it though. This freezing old pancakes and reheating them in the toaster business is intriguing. Do you pop them in a regular toaster or a little toaster oven? Do they still taste good?
May 25th, 2009 at 1:56 pm
hi joann! i throw my frozen pancakes in a toaster oven to reheat. i usually take them out of the freezer for about 15 minutes, then throw them in a low toaster oven until they defrosted and warm. not as good as the super fresh pancakes, but still pretty great.