Description
These Whole Wheat Gingerbread Pancakes are a cozy, flavorful twist on classic pancakes, perfect for breakfast or brunch. Made with wholesome whole wheat flour and warm spices like ginger, cinnamon, and nutmeg, they offer a delicious hint of gingerbread flavor enhanced by molasses and maple syrup. Light, fluffy, and mildly spiced, they’re simple to make on a stovetop or electric griddle and pair wonderfully with butter or syrup.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk of choice
- 1 large egg
- 3 tablespoons unsulphured molasses
- 2 tablespoons maple syrup or coconut sugar or brown sugar
- 2 tablespoons melted butter or coconut oil
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare dry ingredients. If using an electric griddle, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, whisk together the whole wheat flour, baking powder, ground ginger, cinnamon, nutmeg, and salt until evenly combined.
- Combine wet ingredients. In a smaller bowl, whisk the milk, egg, molasses, maple syrup or chosen sweetener, melted butter or coconut oil, and vanilla extract. If using coconut oil and it solidifies, warm it gently in the microwave for 15 to 30 seconds or let rest in a warm place until melted. Whisk until mixture is smooth.
- Mix wet and dry ingredients. Pour the wet mixture into the dry ingredients and stir just until combined and no large lumps remain. Avoid overmixing to keep pancakes tender.
- Heat pan and cook pancakes. If not using an electric griddle, heat a stovetop griddle, cast-iron skillet, or non-stick pan over medium-low heat until a drop of water sizzles on the surface. Lightly grease if necessary. Stir batter again, then pour about 1/3 cup of batter per pancake onto the pan.
- Cook until golden. Wait until the edges of the pancake lose their shine and set (about 2-3 minutes), then flip carefully with a spatula. Cook the other side for 1 to 2 minutes until golden brown and cooked through.
- Serve or keep warm. Serve immediately or keep pancakes warm in a 200 degree Fahrenheit oven while cooking remaining pancakes. Adjust heat as needed to prevent burning and ensure even cooking.
Notes
- If the batter becomes too thick, stir in a small splash of milk to loosen it before cooking.
- For a stronger gingerbread flavor, use blackstrap molasses; for a milder taste, use lighter molasses variants.
- Maple syrup, coconut sugar, or brown sugar can be substituted depending on preferred sweetness and flavor profile.
- Butter or coconut oil may be used for melting in the batter and greasing the pan as needed.
- These pancakes freeze well—layer separated by parchment and freeze, then reheat gently in a toaster or oven.
- Use non-dairy milk (almond, oat, soy) to keep this recipe dairy-free and vegan friendly (replace egg with flax egg for full vegan adaptation).
Nutrition
- Serving Size: 1 pancake (approx. 1/4 of recipe)
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 45 mg
