How to Make Whole Wheat Gingerbread Pancakes

How to Make Whole Wheat Gingerbread Pancakes

Whole wheat gingerbread pancakes is one of my favorites. I’ve just been reticent to promote these pancakes because they looked like unappetizing brown blobs in the old photos. Here are some better photos to do them justice, along with a revised recipe that meets my post-cookbook recipe-writing standards. I also added special diet notes, so these should work if you’re vegan and/or gluten free.


gingerbread pancake ingredients


These molasses-laced spiced pancakes are fluffy yet hearty, and both warming and comforting, which is suit for Christmas morning and special occasions, but they’re also for those other days when we need some warmth and cheer. I hope you enjoy them on a cozy winter morning soon.

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Whole Wheat Gingerbread Pancakes
4.9 from 7 reviews
Author: Cookie and Kate
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4 servings
Fluffy, comforting whole wheat pancakes flavored with ginger and molasses. I love to top mine with maple syrup and a dollop of almond butter or, if I’m feeling decadent, a dollop of orange cream cheese*. Yields 8 medium pancakes, enough to feed 2 to 4.
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup milk of choice
  • 1 large egg
  • 3 tablespoons unsulphured molasses (the strength of your molasses will determine the intensity of the gingerbread flavor—lighter molasses imparts less flavor, whereas blackstrap can be pretty intense)
  • 2 tablespoons maple syrup or coconut sugar or brown sugar
  • 2 tablespoons melted butter or coconut oil
  • ½ teaspoon vanilla extract
  1. If you’re using an electric griddle, go ahead and preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, whisk together the dry ingredients: the flour, baking powder, ginger, cinnamon, nutmeg and salt.
  2. In a smaller bowl, combine the milk, egg, molasses, maple syrup, butter and vanilla extract. Whisk until the mixture is thoroughly combined. Pour into the flour mixture and stir just until the mixture is incorporated and no big lumps of flour remain.
  3. If you’re not using an electric griddle, heat a stovetop griddle, cast-iron pan or non-stick pan over medium-low heat. It’s hot enough when a drop of water sizzles against the pan. If necessary, grease the pan with a pat of butter or non-stick cooking spray (my griddle is non-stick so I didn’t use any).
  4. Give the bowl one more stir and pour ⅓ cup batter into the pan (if at any point the batter becomes too thick, just stir in a tiny splash of milk). Wait until the outer ½” of the pancake is no longer shiny, then flip it with a spatula. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
  5. Serve the cooked pancake immediately or keep warm in an oven set to 200 degrees Fahrenheit. Repeat with remaining pancakes, adjusting heat as necessary to achieve pancakes that are cooked through and golden brown on both sides.