Breakfast,  Our Favorites,  Recipes,  Vegetarian

Gingerbread Pancakes

I love living with a guy who will gladly honor my random breakfast requests when he has the day off. Exhibit A: this morning, I saw that it was National Pancake Day, so I suggested we go out for pancakes. He told me we could save money if he makes pancakes instead, and asked what kind of pancakes I wanted. I said “autumnal” because he has made some awesomely-spiced pancakes before, and they were the perfect way to start out the season.

I asked him to keep track of what he added this time, so I could add it to the blog. These gingerbread pancakes were awesome– nice and warmly spiced, perfect with a little butter and real maple syrup. Our son gobbled up 3 of them!

This time around, they reminded me of gingerbread, so that’s what I’m calling them. He split up the recipe below into regular whole wheat buttermilk pancakes with a list of autumn spices (to be whisked into the dry ingredients) if you want to make them wonderfully seasonal. Yum!

Gingerbread Pancakes

Follow the directions for our favorite Buttermilk Pancakes and use the additions below:

Gingerbread Pancakes Spice Mix

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground mace
  • 1/4 teaspoon ground ginger

Big Flavors Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


Leave a Reply

Your email address will not be published. Required fields are marked *