Gingerbread Pancakes I
Serves 8 ea. 4-inch pancakes Time Prep: 10 minutes Cooking: 5 minutes per skillet Difficulty 2/5 Ingredients 14 Steps 14
Ingredients
- 1 cup all-purpose bleached flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1½ teaspoons ground ginger
- ⅛ teaspoon ground cloves
- ¾ cup buttermilk
- ¼ cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 teaspoons molasses
- Vegetable oil for brushing griddle
Steps
- Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
- Mix the flour, salt, baking powder and baking soda in a medium bowl.
- Whisk the ground cinnamon, ground ginger and ground cloves into the dry ingredients.
- Combine the buttermilk and milk. Bring to room temperature by microwaving or gently heating on the stove.
- Whisk the egg, butter, vanilla and molasses into the milk mixture.
- Add the wet ingredients to the dry. Whisk until just mixed.
- Return the batter to the measuring cup. If needed, stir in a teaspoon or two of water for a thick but pourable batter.
- Increase heat to medium. Generously brush the skillet or griddle with oil.
- When the oil starts to spider but before it smokes, pour about ¼ cup batter per pancake.
- Work in batches to avoid overcrowding.
- When the bottoms are golden brown and the tops start to bubble (2–3 minutes), flip.
- Cook until golden brown on the other side.
- Repeat, brushing the skillet or griddle with oil.
- Serve hot.
Notes from the original
- Use bleached all-purpose flour to make a tender pancake.
- If using salted butter, reduce salt to ¼ teaspoon.
- You can substitute a tablespoon of lemon juice (or vinegar) in milk for the buttermilk.
- Pancake batter should be thin enough to pour, not glug. On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir in a touch more flour into thin batter. For batter that's too thick, whisk in water, a teaspoon at a time.
- The temperature of the pan or griddle is important: too hot and the pancakes are dark and raw; too cool and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble and octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit.
- This recipe easily doubles for a crowd.
Source. Adapted from “Cookbook:Gingerbread Pancakes I” by Wikibooks contributors, revision of 2025-07-13, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.