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Kenya has been jonesing to make gingerbread for weeks, so I finally got out my baking pan and all of the ingredients when he said to me with most intense, focused voice, “Mommy, I wanted to make gingerbread COOKIES”. That entire time I had thought Kenya wanted to make gingerbread but in his mind it was all about the iconic shape of the gingerbread cookie. After all, what’s cuter or more fun than a cookie whose arms, head and feet you can eat right off before devouring the middle?
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After a lengthy conversation with Kenya about the difference between gingerbread and gingerbread cookies, I asked him if instead he wanted to make gingerbread pancakes. He immediately broke out into a huge smile. It doesn’t take much to persuade my kids to eat pancakes no matter what their flavor. As long as the word “pancake” is involved, they’re excited both to eat and make them (just for the record, Kenya got to make the cookies as well and had a blast doing both).
Packed with iron, potassium and calcium from the rich molasses, they also offer a sweet, raisin-like flavor that I find kids adore. If you haven’t ever tried gingerbread pancakes, this is definitely the time of year to do it. Festive and delicious, it’s the kind of dish that really makes this time of year feel special!
Gingerbread Pancakes
Ingredients
- 1 1/2 cups all purpose flour
- 1/3 cup dark brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon kosher salt
- 1 1/4 cup milk
- 2 tablespoons molasses
- 2 large eggs
- 2 tablespoons melted butter
Instructions
- Whisk the dry ingredients in a bowl.
- In a separate bowl whisk the liquid ingredients.
- Add the flour mixture to the liquid mixture and whisk until just combined.
- Let the batter stand for 10-15 minutes to thicken.
- Place 2 tablespoons of the mixture in a large, greased sauté pan over medium heat and cook for 2-3 minutes on each side.
- Serve with maple syrup or honey.
Hi, just wonderinf if I can use Brown syrup in place of the molasses? Please let me know, thanks!
I can’t wait to try these. Just wanted to let you know that I love weelicious. I’ve made many of the recipes. My toddlers love them and my husband too!
I just made these..a total hit with my 2 year old twin boys! They were delicious!!
This batter is a little thick for a waffle maker, but try adding some more milk to thin it out. Good idea – I can’t wait to try that myself!
Can I use this recipe to make gingerbread waffles?
So yummy! We had these for breakfast yesterday and I’m making the other half of the batter for breakfast today. Big hit with my boys!
I can’t wait to try this receipe.
Could I use Golden Syrup in place of the Molasses?
also how did you make the gingerbread man shaped pancake?
Whole wheat flour works GREAT.
Have you tried updating your software recently? When there are glitches with the app, that is often the problem. I try to update mine every month because I find that the app’s move faster. I’m hoping that works so you can try a bunch of the recipes!
I have been using a white whole wheat flour from Eagle Mills (bought it at wallmart)It says it is “Ultragrain whole wheat flout and has 4-1/2 times the fiber of regular flour. The color is not a pure white, but everything I have made comes out fine. Catherine – do you know about this? It is easier than mixing white and whole wheat.
Rachel – I use ALL whole wheat pastry flour all the time in lieu of white or 1/2 and 1/2. Haven’t (yet!) tried it with this recipe, but I’m sure it’ll work.
I also have issues with the app. So dissapointed, as I love this site!
Wow! I think we will try these this weekend! Have you tried any whole wheat flour in place of the all purpose? I usually do half and half.
On another note, I love your site on the computer, but have been struggling with it on my iPod. When I search for recipes from your app, it shows the one I want for a moment and then goes back to the current post. When I look through Safari (the browser) it has a window about the app over the screen that I can’t get to close. 🙁 This means I’m having to waste paper to print the recipes from the computer (if I have time with the wee ones to run upstairs to print it!)… I’m hoping this can be fixed so I can test more of your recipes. I’m hoping to try some teething biscuits, holiday cookies, and more!
Love the addition of the blackstrap molasses. SUCH a mineral dense, healthy ingredient! Making these in the am!
So cute! 🙂 I’m sure my little one will love these!
I made these today for my 2 1/2 year old and 9 month old and they devoured them! I loved them, also. Great recipe 🙂
How did you make the shape?!
BTW, I made hte almond cookies and they were lovely – thanks for much!