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Gingerbread pancakes stacked on a plate, covered with syrup, blueberries, and a pat of butter.
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5 from 1 vote

Gingerbread Pancakes

The addition of whole-wheat flour lends complexity and nuttiness to the pancakes without making them dense and heavy. The warm wheatiness buoys the molasses quality of the brown sugar and the intensity of the spices, enhancing the overall gingerbread quality.
Prep Time45 minutes
Chill3 hours
Total Time3 hours 45 minutes
Course: Breakfast
Cuisine: American
Servings: 14 pancakes
Calories: 113

Ingredients

  • 1 1/4 cups whole-wheat flour
  • 1/3 cup all-purpose flour
  • 1/4 cup packed dark brown sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon grated orange zest
  • 1 large egg
  • 2 cups whole milk
  • 2 teaspoons vanilla extract
  • 3 tablespoons unsalted butter, melted, plus more for the pan
  • Apple butter or maple syrup for serving, (optional)
US - Metric

Instructions

Make the drops

  • Whisk together the whole-wheat flour, all-purpose flour, brown sugar, baking powder, salt, cinnamon, ginger, cloves, nutmeg, and orange zest in a large bowl.
  • Whisk together the egg, milk, vanilla extract, and 3 tablespoons melted butter in a medium bowl until combined. Pour the egg mixture into the flour mixture and whisk just until combined. (Avoid mixing the batter too thoroughly; some lumps are okay.) Cover the bowl with plastic wrap and set in the refrigerator to chill and rest for at least 3 hours or overnight.
  • Heat about 1 teaspoon butter in a large sauté pan or skillet over medium heat. (A nonstick pan is helpful here.) Pour 1/4 cup of batter into the pan for each pancake. (Depending on the size of the pan, you'll want to make about 2 at a time.) Cook for about 2 minutes, or until bubbles appear on the surface of the cakes and they begin to brown ever so slightly around the edges. Flip the cakes and cook on the other sides for about 2 minutes more. Remove the pancakes immediately to a serving plate, or set them on a baking sheet to keep warm in the oven (see FAQs). Carefully wipe the pan with a paper towel, melt another teaspoon of butter, and continue the process with the rest of the batter.
  • To serve, spread the gingerbread pancakes with a layer of apple butter and/or drizzle with maple syrup, if desired.

Nutrition

Serving: 1serving | Calories: 113kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 147mg | Fiber: 1g | Sugar: 6g