Gingerbread Pancakes

Gingerbread Pancakes


  • 1 cup all-purpose flour
  • 1/2 cup white whole-wheat flour
  • 1/4 cup ground flax meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/3 teaspoon packed dark brown sugar
  • 2 large eggs
  • 2 tablespoons unsulphured molasses
  • 2 tablespoons melted unsalted butter, plus more for cooking
  • 3/4 cup buttermilk

Make It

1. In a large bowl, whisk together the dry ingredients. In a small bowl, whisk together the remaining ingredients, beginning with the eggs. Combine the mixtures and stir into a smooth batter.

2. In a large nonstick skillet over medium heat, melt 1/2 tablespoon butter, swirling the pan to coat its surface. Add two to three heaping 1/4-cup portions of batter to the pan at a time and cook the pancakes until they're lightly browned, about 3 1/2 minutes. Flip each pancake and cook the other side until golden brown and cooked through. Repeat with the remaining batter.

3. If freezing, let the pancakes cool completely on a wire rack. Freeze them in an air-tight container with sheets of parchment between the pancakes. To reheat, place the pancakes on a baking sheet and broil on low for 2 minutes on each side, or place in the toaster until browned and heated through.