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Glenda's Gingerbread Pancakes


"Autumn pancakes. Top with chopped walnuts or pecans."
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19 m servings 346 cals
Original recipe yields 10 servings (10 pancakes)

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  • Prep

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  1. Mix flour, baking powder, ginger, cinnamon, salt, baking soda, and pumpkin pie spice together in a bowl.
  2. Whisk eggs in a separate bowl until smooth. Mix in milk, molasses, coconut oil, and vanilla extract. Whisk flour mixture into milk mixture until batter is combined; a few lumps are okay.
  3. Grease a griddle lightly with oil; preheat over medium-low heat.
  4. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 4 minutes. Flip and cook until browned on the other side, about 3 minutes. Repeat with remaining batter.


  • Cook's Note:
  • These take a little longer to cook and should be cooked on a lower heat.

Nutrition Facts

Per Serving: 346 calories; 14.7 g fat; 45.5 g carbohydrates; 8.2 g protein; 62 mg cholesterol; 451 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I used honey instead of molasses because my Mom and I don’t like molasses and it was good.

Add some chopped walnuts and maple syrup for a special treat. Molasses (unsulphured) makes these pancakes a good for you treat and you won't need much syrup. Cook on a lwer temperature for a l...

Yummy. Cook on a lower heat because of the molasses.