Glenda's Gingerbread Pancakes Recipe

"Autumn pancakes. Top with chopped walnuts or pecans."


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  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 3 eggs
  • 3 cups milk
  • 1/2 cup molasses
  • 1/2 cup coconut oil, melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon vegetable oil
  • Directions

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    1. Mix flour, baking powder, ginger, cinnamon, salt, baking soda, and pumpkin pie spice together in a bowl.
    2. Whisk eggs in a separate bowl until smooth. Mix in milk, molasses, coconut oil, and vanilla extract. Whisk flour mixture into milk mixture until batter is combined; a few lumps are okay.
    3. Grease a griddle lightly with oil; preheat over medium-low heat.
    4. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 4 minutes. Flip and cook until browned on the other side, about 3 minutes. Repeat with remaining batter.


    • Cook’s Note:
    • These take a little longer to cook and should be cooked on a lower heat.

    Nutrition Facts

    Per Serving: 346 calories;14.7 g fat;45.5 g carbohydrates;8.2 g protein;62 mg cholesterol;451 mg sodium.Full nutrition
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