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Grandma's Gingerbread Pancakes

Grandma's Gingerbread Pancakes

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
CKINCAID1

CKINCAID1

My dear Grammie was making gingerbread one morning and my brother and I arrived, starving! She altered the recipe slightly, put it on the grill and the result is this delicious recipe. The smell of it cooking always takes me back to that morning -- mmmmmm!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
  2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
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Reviews

Sarah Jo
54

Sarah Jo

8/23/2010

I read through the reviews very carefully before making this, which I think was my first mistake. I usually don't do that and fly by the seat of my shorts. I doubled the recipe so I could freeze some for busy mornings, added more baking powder for a fluffier pancake, doubled the spices and added nutmeg and allspice and I cut the water down to two cups, as a lot of people mentioned that the batter was way too wet. My pancakes were pretty thick and fluffy but they were a pain to cook. The spices I doubled and added were perfect, it's just that maybe cutting back the liquid to two cups was too much? Next time, I'll cut it back only a half cup and I think it might be perfect. It really does need the extra baking powder for a fluffier pancake. That being said, tasty pancake. Even with my flub-up's, this recipe made 15 large pancakes when doubled. Out of the 15, I had three leftover. My boys loved them. I had a small bite of one and thought it was mighty tasty. My son actually remarked that "these are the best pancakes EVER, Mom".

Elmira
47

Elmira

5/18/2010

Very good recipe. I didn't have molasses, so I substituted it with 3 Tbsp firmly packed brown sugar. My husband loved it!

Becki Sue
20

Becki Sue

6/16/2010

Delicious gingerbread taste. Smelled and tasted amazing. The only reason that this is not a 5 star recipe is because they came out a little flat. I like my pancakes a little fluffier. I'll keep the spices, vanilla and molasses and try to alter the recipe for a fluffier result next time. Will definitely keep working on this recipe though, because it was a hit with my ginger-living husband!

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