Seasonal pancakes. Add chopped walnuts or pecans on top.
| Prep Time: | 15 mins |
| Cook Time: | 4 mins |
| Total Time: | 19 mins |
| Servings: | 10 |
| Yield: | 10 pancakes |
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- 3 eggs
- 3 cups milk
- ½ cup molasses
- ½ cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 teaspoon vegetable oil
Instructions
- Mix flour, baking powder, ginger, cinnamon, salt, baking soda, and pumpkin pie spice together in a bowl.
- Whisk eggs in a separate bowl until smooth. Mix in milk, molasses, coconut oil, and vanilla extract. Whisk flour mixture into milk mixture until batter is combined; a few lumps are okay.
- Grease a griddle lightly with oil; preheat over medium-low heat.
- Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 4 minutes. Flip and cook until browned on the other side, about 3 minutes. Repeat with remaining batter.
- These take a little longer to cook and should be cooked on a lower heat.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 11 g |
| Sodium | 451 mg |
| Sugars | 13 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Flavor is great. Initially made exactly per recipe and came out quite thin, like crêpe batter. Added about ~2-3 tsp flour, and still got very thin cakes. Will adjust accordingly next time.
Made per the recipe except for using gluten-free flour (Cup 4 Cup). The flavor was good but they were a bit mushy inside, not properly leavened. I turned down the heat to make sure they cooked through without burning the outside, but never could get a good non-mushy consistency inside the pancakes. Also, the melted coconut oil becomes solid again when cold milk is added to the liquid mixture, which created a billion small lumps. The batter was super thin at first so I kept stirring it and it became thicker, but a little too congealed/sticky. Won’t be making these again, at least not without substantial changes, including replacing the coconut oil with butter.
I made these and accidentally put in a cup of molasses instead of half cup. I melted the coconut oil as directed. My family prefers waffles over pancakes, except me of course, and the batter with the extra molasses was fairly thick so I made 14 waffles. The result was an instant hit and now the preferred waffle for adults and grandkids. I make them ahead sometimes, cool, wrap in foil, freeze 2 to a pack and have extra special toaster waffles always handy. I’m going to try the pancakes sometime. AWESOME waffles.
These turned out great.
Very Good.
Used Truvia vs sugar and 1/2 tsp salt. Batter was very thick so thinned to be able to pour from container. Served with apricot jam. Didn’t have pumpkin pie spice so used 1/4 tsp cloves and nutmeg.
Was very pleased just sweet enough what I did’nt like was they were flat I like fluffy pancakes
Was very pleased just sweet enough what I did’nt like was they were flat I like fluffy pancakes
Easy t make, delicious and a family fave. The leftovers reheat nicely and are just as good.
Made these this morning and was very disappointed. The batter was soupy and for all the spices that were added, they didn’t even come close to tasting like gingerbread. They were flat and dense with very little flavor.
Made as directed. Absolutely delicious and would love to have them again soon with many thanks. Highly recommend.
These are delicious! Batter was thin, I had to add a little flour. I will make it again!
these are very good and yes don’t need to tp with much maple syrup!
Not a fan. Flavor was good but very thin.
This makes a TON of batter. It is way too much liquid to dry ratio. It would have made 100 pancakes that were very thin. My kids didnt like them. Said it tasted like wet cookie. However, the save was adding another cup of flour and cup of organic dark brown sugar and baked it in a bundt pan. ( I also didnt have coconut oil so just used veg oil which after reading other reviews sounds like a good move..wish I had read reviews!) Tastes like a very moist ginger sweet bread. Added a frosting glaze and my daughter and husband loved it. My son was still a no.
1st time. Mixed about 7:30pm and let sit on the sideboard until bedtime, then refrigerated overnight. I took the batter out at 6am next morning and let it come up to room temp, griddling at about 9:00am. Mr. Stanley said “Grammy, these are really good!” I made 1/3 of the recipe and that is plenty for 3-4 servings of 3 or 4 3″ pancakes.
Totally Awesome. I didn’t deviate from the recipe and they were perfect.
Made it as directed. The default quantities are too much. The batter is too soupy for pancakes, more like a crepe batter. Coconut oil is solid at room temperature and congealed in the cold milk, leaving little lumps of oil to separate out in the pan. For the quantities involved they didn’t really leaven at all. If I were to make this again I would use butter or margarine, not coconut oil; halve the oil/butter, milk, molasses, and eggs, and use bout two cups of flour (by weight, not volume). Keep the spices, baking powder and soda about the same.
Yum. I had gingerbread pancakes in a restaurant in Texas and waited forever to make them at home. Thank you so much for this recipe. It was simple and I had all the ingredients in my kitchen.
Well we should’ve read the reviews before moving forward – that way we would’ve known how many pancakes we were going to make. Yes, the recipe says it makes 10 pancakes and no, that’s not correct. We got THIRTY 4” pancakes, so I hope they freeze well. Now for the taste review…. eh. They were good and cooked up fine, but if we make them again, we will double all the spices… and HALF the rest of the ingredients. Lol
Yummy. Half a recipe made 13 medium-sized pancakes. So… I feel servings(10) is a bit inflated– I don’t think 2-ish pancakes is a serving, or at least not at my house. Anyway! I substituted some buttermilk for the regular milk, tho I don’t know if it made any difference. These were nice and fluffy, and I will make this recipe again.