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Glenda's Gingerbread Pancakes

Rated as 4.57 out of 5 Stars

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


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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 45.5 8.2 62 451 Full nutrition

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Read all reviews 6
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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...

Yum. I had gingerbread pancakes in a restaurant in Texas and waited forever to make them at home. Thank you so much for this recipe. It was simple and I had all the ingredients in my kitchen.

Yummy. Half a recipe made 13 medium-sized pancakes. So... I feel servings(10) is a bit inflated-- I don't think 2-ish pancakes is a serving, or at least not at my house. Anyway! I substituted...

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

Well we should’ve read the reviews before moving forward - that way we would’ve known how many pancakes we were going to make. Yes, the recipe says it makes 10 pancakes and no, that’s not correc...