Whole Wheat Gingerbread Pancakes

Whole Wheat Gingerbread Pancakes

Goodness. These gingerbread pancakes are pure goodness. I’ve mentioned this before, but pancakes are my kind of comfort food. I love pancakes for their ability to elevate a morning from ordinary to celebratory simply by gracing the table with their presence.

These humble spiced pancakes are fluffy yet hearty, and both warming and comforting. Topped with orange zest-laced cream cheese and real maple syrup, they’re really extraordinary. Yes, these pancakes are for Christmas morning and special occasions, but they are also for those other days when we need a little reminder that there is a lot goodness left in this world.

I stayed up far too late working last night so I’m struggling to find my words today, but I will say that the prospect of eating these leftover pancakes for breakfast made getting out of bed much more bearable. I still haven’t learned how to gauge the heat level on my new gas stove so the exteriors of my pancakes got a little overdone but they were delicious regardless. I hope you’ll make them soon.

Whole Wheat Gingerbread Pancakes

Author: Cookie and Kate

Recipe type: Breakfast

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 2

Fluffy, comforting whole wheat pancakes flavored with ginger and molasses. Top with orange zest-laced cream cheese and real maple syrup for a decadent yet hearty winter breakfast.

Ingredients

Pancakes

1 cup whole wheat flour

1 tablespoon baking powder

1/4 teaspoon salt

1 teaspoon powdered ginger

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons brown sugar, lightly packed

1 egg

1 cup milk

3 tablespoons unsulphured molasses (not blackstrap)

1/2 teaspoon vanilla

2 tablespoons butter, melted and cooled

Orange cream cheese

around 3 ounces cream cheese, softened

1/4 to 1/2 teaspoon orange zest

Instructions

In a medium mixing bowl, whisk together the dry ingredients (flour, baking powder, salt, ginger, cinnamon, nutmeg and brown sugar).

In a smaller bowl, whisk the egg and then whisk in the milk, molasses, vanilla and melted butter. Slowly pour the wet mixture into the dry mixture, stirring as you pour, until the flour is just incorporated.

Heat a 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. Grease the pan with a pat of butter or non-stick cooking spray. Give the bowl one more stir and pour 1/3 cup batter into the pan. Flip when the perimeter of the pancake is no longer shiny (these pancakes don’t develop many of the tell-tale bubbles around the edges so they can be a bit tricky). 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.

Whisk together the cream cheese and orange zest in a bowl (rough measurements are given above, adjust to suit your tastes). Serve pancakes with orange cream cheese and real maple syrup.

Notes

Yields 8 medium pancakes, enough to feed 2 to 4.