Gingerbread Pancakes


I have no idea why I even had a bottle of molasses in the pantry in the first place. I cannot stand the smell of molasses. Absolutely cannot stand it. I know it has a bunch of minerals that aren’t in other sweeteners and can add a robust and deep flavor to baked goods, but that doesn’t make it any more palatable to me. This is why I rarely, if ever, make or eat gingerbread.

Which makes it incredibly weird that I absolutely love these pancakes.


When I added the molasses to the batter, I almost scrapped the entire recipe to make my usual coconut almond pancakes. But I kept going, trying not to breathe through my nose as I stirred in the butter and egg. As I heated the skillet, I wondered what I would do if the pancakes came out smelling of molasses. Drown them in maple syrup, perhaps? It was that or add my pancakes to Dan’s stack and turn to cereal as a back-up plan, since I was too hungry to take the time to make something else.

Miracle of all miracles, the bitter smell cooked off and the molasses caramelized on the edges of the pancakes as they rose, leaving me with the perfect pancakes: browned and slightly crisp on the outside, soft and fluffy on the inside.


Gingerbread Pancakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 2-3 servings

Gingerbread Pancakes

These pancakes are perfectly festive, and will be loved even by gingerbread haters.


  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking power
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/3 cup molasses
  • 1 egg
  • 1 cup milk
  • 4 tablespoons unsalted butter, melted


  1. Whisk together the flour, baking soda, baking powder, salt and spices in a medium mixing bowl.
  2. Stir in the molasses, then beat in the egg. Add the butter and milk, stirring until there are no dry spots left in the batter.
  3. Heat a greased skillet or frying pan over medium-low heat. Pour 1/4-1/3 cup of batter into the pan and cook until there are bubbles on the surface and the edges start to firm up, about 3-4 minutes. Flip and cook until the other side is nicely browned, about 1-2 minutes.
  4. Repeat with remaining batter and serve with powdered sugar or maple syrup.



    • Julie @savvyeats says

      I hope you like them! And as for taking a molasses hit for the team…maybe now I’ll actually use up the rest of the bottle with more pancakes!

  1. Elisabeth says

    Wow…I can’t believe you hate molasses! My favorite cookies are actually molasses cookies 😉