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.
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Now that is a breakfast treat!
I have a pancake obsession too, so don’t apologize to me! :D
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).
I’ve never had gingerbread pancakes, but I must say they look scrumptious!
I love pancakes too but really love gingerbread so yumm my two favorites come together!! Great photo’s too.
pancakes could never bore me, especially with those gingerbread spices. they look scrumptious, and i already know i love your syrup. :)
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!
No boredom here! I love seeing all of your delicious pancake creations!
Now, come on, everybody knows there’s no such thing as too many pancake recipes.
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.
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.
This looks delicious! I am a huge fan of pancakes too and think they’re perfect anytime!
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.
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!
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!
I love your recipes – Easy to make and my kids loves it !!!!!!
We just had these pancakes for breakfast this morning. They are fantastic! Thanks for the recipe! We love pancakes here at our house!
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 :)
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?
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.
I love the gingerbread pancakes, but the syrup recipe seems to be lost. Is it possible to fix the link?
So it’s mid-August and I just had these for breakfast. This is normal, right?!
Hi Joy, I’ve never really used or even tasted sour cream before so I’m not entirely sure I’ll ever use them again after these pancakes, so I was wondering, could I substitute buttermilk for the sour cream?
So.. I absolutely love your blog and, due to discovering it, I have been dying to do some baking for my friends. Thus, a Christmas party is happening with breakfast as the theme.. and these pancakes will be one of the features; I am excited. Anyways..
I was wondering though if you knew how long the batter could sit out/be refrigerated before being cooked.. I didn’t know how the baking powder and soda working in them would be affected if the batter was set out to rest for too much longer than the stated 5 minutes.
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