Buttermilk Gingerbread (minus the ginger) Pancakes

February 22, 2009 § Leave a comment


I’m not a big fan of ginger, but if you are, throw in a quarter- or half-teaspoon of ground ginger into the batter.  These pancakes aren’t too sweet, and are delicious with jam or pumpkin butter.  (I’m sure maple syrup would make a great topping, too!)

1/2 cup whole wheat flour
1/2 cup white flour
1/4 cup blue cornmeal
1 cup buttermilk (low-fat is fine)
1 tablespoon molasses
1 egg
1 tablespoon turbinado sugar
1 teaspoon aluminum-free baking powder
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon all spice
1/2 teaspoon ground cloves
butter for pan

Delicious Suggested Toppings:
berry/apricot/your favorite jam
pumpkin butter



1.  In a medium-sized bowl, mix dry ingredients.

2.  In a separate bowl, whisk wet ingredients.

HELPFUL TIP: Before measuring molasses, grease the inside of your measuring tool (in this case, a tablespoon) with a bit of oil.  Then pour molasses; it will slide right out.

3.  Heat a skillet on the stove on medium.  Melt a small pad of butter and thoroughly coat the bottom of the pan.  When it just starts to bubble, dollop quarter-cup scoops of batter into the pan.  Wait for large bubbles to start forming all over the pancakes and then flip (about 3 minutes per side).

Diet Notes: Nut-free


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