Made with whole wheat flour and ground flaxseed for increased fiber.
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- 1 cup(s) all-purpose flour
- 1 cup(s) white whole wheat flour
- 1/4 cup(s) ground flaxseed (Optional)
- 2 tablespoon(s) brown sugar , packed
- 1 1/2 teaspoon(s) baking powder *
- 1/2 teaspoon(s) baking soda *
- 1/4 teaspoon(s) salt
- 1 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) ground allspice
- 1/2 teaspoon(s) ground ginger
- 1/4 teaspoon(s) ground cloves
- 1/4 teaspoon(s) ground nutmeg
- 1 1/2 cup(s) buttermilk
- 2 whole(s) large eggs
- 2 tablespoon(s) molasses
- 2 tablespoon(s) canola oil , divided
- Heat a large griddle or skillet over medium-high heat until hot. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 10 ingredients (ground flaxseed through ground nutmeg) in a large bowl, and make a well in the center of the mixture. Combine buttermilk, eggs, molasses, and 1 tablespoon canola oil in another bowl; add to flour mixture, stirring until smooth. Spoon about 1/4 cup batter onto hot griddle (or skillet) lightly coated with some of the remaining oil. Turn pancakes when tops are covered with bubbles and edges appear cooked. Cook another 2 to 3 minutes or until done. Continue with remaining batter and oil.
- *Note: adjusted for altitudes above 6000 ft. May need to increase the baking powder and baking soda each by 1/2 teaspoon for lower altitudes.
- Pumpkin Pie Variation: use 1/4 cup brown sugar instead of brown sugar and molasses. Omit allspice and nutmeg. To liquid ingredients, add 1 cup pumpkin (or sweet potato) purée and 1 teaspoon vanilla extract. Continue with recipe as directed.
This recipe is a personal recipe added by mlb626 and has not been tested or endorsed by MyRecipes.
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