Glenda's Gingerbread Pancakes recipe

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Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
3 eggs
3 cups milk
½ cup molasses
½ cup coconut oil, melted
2 teaspoons vanilla extract
1 teaspoon vegetable oil

Nutrition Info

345.7 calories
carbohydrate: 45.5 g
cholesterol: 61.7 mg
fat: 14.7 g
fiber: 1.3 g
protein: 8.2 g
saturatedFat: 11 g
servingSize: -
sodium: 451.1 mg
sugar: 12.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

10 pancakes

Recipe Note

Autumn pancakes. Top with chopped walnuts or pecans.

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