& Gingerbread Pancakes

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COOK TIME: 20 mins


  • 2 cups all-purpose flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • Pinch of ground cloves
  • Pinch of ground nutmeg
  • Pinch of allspice
  • 1½ cups buttermilk
  • ¼ cup molasses
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • Cooking spray or butter, as needed for cooking
  • Confectioners’ sugar, as needed for serving (optional)
  • Whipped cream, as needed for serving (optional)


1. In a large bowl, whisk the flour with the baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice to combine.

2. In a medium bowl, whisk the buttermilk with the molasses, egg, and vanilla extract to combine. Add the buttermilk mixture to the flour mixture and whisk until well combined (but be careful not to overmix).

3. Heat a large skillet or griddle over medium-high heat. When it’s hot, lightly spray it with nonstick cooking spray or grease it with a small amount of butter.

4. Working in batches, pour scoops of batter (about ½ cup each) onto the hot griddle. Cook until bubbles begin to appear on the surface of the pancakes and the undersides are golden brown, about 3 minutes, then flip and cook until golden on the other side, about 2 minutes more. Repeat with the remaining batter.

5. Serve immediately, garnished with confectioners’ sugar and whipped cream, if using.


  • 347 calories
  • 3g fat
  • 69g carbs
  • 11g protein
  • 21g sugars

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The divine scriptures are God’s beacons to the world. Surely God offered His trust to the heavens and the earth, and the hills, but they shrank from bearing it and were afraid of it. And man undertook it.
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