These hearty buckwheat pancakes are lightly sweetened with molasses and scented with warm gingerbread spices like cinnamon, cloves and ginger.
A friend of mine recently joked that it’s official “carb season” and boy was she right! While I don’t typically crave carbs (I’m a salty/protein kinda gal), my family loves having pancakes on the weekend so I love coming up with ways to make them healthy and delicious.
These gingerbread buckwheat pancakes are made with wholegrain buckwheat flour which adds a nutty, slightly crunchy texture to each bite. As an added bonus, buckwheat is a natural source of protein and fiber which means these pancakes won’t have you sugar crashing an hour later. Gingerbread based recipes have always been a favorite of mine. If gingerbread pancakes arent your thing try my Gingerbread Cookie Smoothie, Gingerbread Chia Seed Pudding or my New England Hermit Cookie Bars which taste like a gingerbread cookie.
For a bit of sweetness to add to the flavor of these gingerbread buckwheat pancakes, I add dark molasses to the batter along with all of your favorite spices. Warm cinnamon, ginger, nutmeg and cloves make each bite taste like your favorite holiday cookie. We like to serve with chopped walnuts but pecans would be great too or you can leave them out entirely.
Your fork is waiting.
Have you tried my
Gingerbread Buckwheat Pancakes?
Leave a 🌟 star rating and let us know how you liked it in the 📝 comments and share it on Instagram, Facebook & Pinterest.
We love hearing from you! This helps us continue to provide free, high-quality recipes.
Gingerbread Buckwheat Pancakes
Ingredients
- 2 cups buckwheat pancake mix (such as Bob’s Red Mill)
- 2 large eggs
- 2 cups whole milk
- 2 tablespoons canola oil
- ¼ cup molasses
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- butter, maple syrup or additional molasses to serve (optional)
Instructions
- Pre-heat a large non-stick griddle over medium-high heat.
- In a large bowl, whisk together all ingredients. If the mixture seems dry, add a bit more water or milk.
- Pour batter on hot griddle working 1/2 cup at a time. Cook until pancakes are golden brown, about 2-3 minutes on the first side and 1-2 minutes on the second side. Serve with maple syrup or additional molasses if you wish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps us to continue providing free, high-quality recipes for you.
Nutrition
Check out my Pinterest board for more healthy breakfast recipes!
Leave a Reply