Gingerbread Pancakes with Whipped Cream

3.50 avg. rating (73% score) - 2 votes

Gingerbread Pancakes with Whipped Cream

Yield: 6 pancakes


  • 1-1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ginger
  • 3/4 teaspoon ground cinnamon
  • Dash ground cloves
  • 3/4 cup milk
  • 2 tablespoons molasses
  • 2 teaspoons firmly packed light-brown sugar
  • 1 tablespoon vegetable oil
  • 1 large egg, lightly beaten
  • 3 tablespoons butter
  • 1/2 cup whipping cream
  • 1 tablespoons powdered sugar
  • Maple syrup


In a large bowl, whisk together flour, baking powder, salt, ginger, cinnamon, and cloves. In smaller bowl, stir together milk, molasses, brown sugar, oil, and egg. Add wet ingredients to dry and stir until smooth.

In another large bowl, whip cream with powdered sugar until soft peaks form. Set aside.

Melt 1-1/2 tablespoons butter in a large skillet over medium heat. Pour batter in 1/2-cup increments into skillet; cook until lightly browned on one side, about 2 minutes. Turn and cook other side 2 minutes more. Repeat with remaining batter. Serve warm with maple syrup and whipped cream.


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