Gingerbread Pancakes

    (185)
    25 min

    A wonderfully different pancake recipe. These pancakes are flavoured with ginger, cinnamon and black treacle. They are perfect for breakfast, brunch or dessert.


    153 people made this

    Ingredients
    Serves: 10 

    • 200g plain flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1 egg
    • 1/2 teaspoon vanilla extract
    • 4 tablespoons black treacle
    • 350ml water

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Whisk the flour, baking powder, bicarbonate of soda, salt, ginger and cinnamon in a bowl; set aside.
    2. Beat the egg in a separate mixing bowl with the vanilla and treacle until smooth. Whisk in the water until completely incorporated.
    3. Stir the flour mixture into the treacle mixture until just combined (a few lumps are fine).
    4. Heat a lightly oiled frying pan over medium-high heat. Drop batter by large spoonfuls onto the frying pan and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

    Pancake how-to

    Forget flops with our collection of Pancake videos! We'll show you how to make everything from traditional pancakes to savoury crepes, and more. Watch now!

    Recently viewed

    Reviews & ratings
    Average global rating:
    (185)

    Reviews in English (145)

    by
    88

    I read through the reviews very carefully before making this, which I think was my first mistake. I usually don't do that and fly by the seat of my shorts. I doubled the recipe so I could freeze some for busy mornings, added more baking powder for a fluffier pancake, doubled the spices and added nutmeg and allspice and I cut the water down to two cups, as a lot of people mentioned that the batter was way too wet. My pancakes were pretty thick and fluffy but they were a pain to cook. The spices I doubled and added were perfect, it's just that maybe cutting back the liquid to two cups was too much? Next time, I'll cut it back only a half cup and I think it might be perfect. It really does need the extra baking powder for a fluffier pancake. That being said, tasty pancake. Even with my flub-up's, this recipe made 15 large pancakes when doubled. Out of the 15, I had three leftover. My boys loved them. I had a small bite of one and thought it was mighty tasty. My son actually remarked that "these are the best pancakes EVER, Mom".  -  20 Aug 2010  (Review from Allrecipes US | Canada)

    by
    62

    Very good recipe. I didn't have molasses, so I substituted it with 3 Tbsp firmly packed brown sugar. My husband loved it!  -  17 May 2010  (Review from Allrecipes US | Canada)

    by
    31

    Delicious gingerbread taste. Smelled and tasted amazing. The only reason that this is not a 5 star recipe is because they came out a little flat. I like my pancakes a little fluffier. I'll keep the spices, vanilla and molasses and try to alter the recipe for a fluffier result next time. Will definitely keep working on this recipe though, because it was a hit with my ginger-living husband!  -  15 Jun 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate