Gingerbread Pancakes – The Travel Bite Print
Gingerbread Pancakes

Gingerbread Pancakes

  • Author: Rachelle Lucas
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 6-8 1x


  • 2 1/3 cup all purpose flour
  • 1 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1 ┬ácup milk
  • 1/4 cup molasses
  • 1 egg, beaten
  • 3 tbsp vegetable oil


  1. Combine the dry ingredients in a large mixing bowl. (Flour, spices, sugar, baking soda and powder)
  2. In a separate bowl, beat the egg then add and mix together the milk, molasses and oil.
  3. Add wet mixture to dry mixture and blend until combined. Using a ladle or measuring cup, scoop 1/4 cup of batter onto a hot greased griddle or skillet. You can use non-stick spray or butter. (I prefer butter for flavor)
  4. Turn when bubbles form on the surface and the edges are golden brown.
  5. Serve with butter, syrup and festive starfruit.


You can sub regular whole milk for a plant-based milk like almond, cashew, or coconut. I find cashew milk has a great creamy flavor for baking.

  • Category: Breakfast
  • Cuisine: American