Description

These Whole Wheat Gingerbread Pancakes offer a delightful twist on classic pancakes, infused with warm spices like ginger, cinnamon, and nutmeg, and sweetened naturally with molasses and maple syrup. Perfect for a cozy breakfast, they are made with wholesome whole wheat flour and can be customized with your choice of milk and sweeteners for a nutritious start to your day.

Ingredients

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Dry Ingredients

1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ 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)
½ teaspoon vanilla extract

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Instructions

Preheat and Mix Dry Ingredients: Preheat an electric griddle to 350 degrees Fahrenheit or heat a stovetop griddle, cast-iron pan, or non-stick pan over medium-low heat until a drop of water sizzles. In a medium mixing bowl, whisk together the whole wheat flour, baking powder, ground ginger, cinnamon, nutmeg, and salt to combine the dry ingredients.
Combine Wet Ingredients: In a smaller bowl, whisk together the milk, egg, molasses, maple syrup (or alternative sweetener), melted butter (or coconut oil), and vanilla extract until thoroughly combined. If using coconut oil that has solidified, warm the mixture gently in the microwave for 15 to 30 seconds or let it rest in a warm place until melted.
Mix Batter: Pour the wet ingredients into the dry ingredients and stir just until incorporated. Avoid overmixing to prevent tough pancakes; some small lumps are okay. If the batter thickens too much, add a splash of milk to adjust the consistency.
Cook Pancakes: Lightly grease the pan with butter or non-stick spray if necessary. Pour ⅓ cup of batter per pancake onto the heated surface. Cook until the edges look set and the surface is no longer shiny—about 2 to 3 minutes—then carefully flip with a spatula. Cook the other side for 1 to 2 minutes until golden brown and cooked through.
Serve or Keep Warm: Serve pancakes immediately or keep warm in an oven set to 200 degrees Fahrenheit while cooking the remaining batter. Adjust heat as needed to ensure the pancakes cook evenly without burning.

Notes

For stronger gingerbread flavor, use blackstrap molasses; lighter molasses will create a milder taste.
If using coconut oil, gently melt it before mixing to keep the batter smooth.
Adjust milk quantity to get the preferred batter consistency—thicker batter makes fluffier pancakes.
Whole wheat flour can be substituted with all-purpose flour for lighter texture but less fiber.
Keep cooked pancakes warm in a low oven to serve all at once.
This recipe can easily be doubled or halved depending on servings needed.

Nutrition

Serving Size: 1 serving
Calories: 280 kcal
Sugar: 8 g
Sodium: 350 mg
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 5 g
Protein: 7 g
Cholesterol: 55 mg