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Gingerbread Buckwheat Pancakes

    These hearty buckwheat pancakes are lightly sweetened with molasses and scented with warm gingerbread spices like cinnamon, cloves and ginger. 

    Gingerbread Buckwheat Pancakes a healthy breakfast recipe

    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. 

    Gingerbread Buckwheat Panckaes a hearty breakfast recipe

    These gingerbread scented 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 Buckwheat Pancakes with Molasses a delicious breakfast recipe

    For a bit of sweetness and that classic gingerbread flavor, 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.

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    Gingerbread Buckwheat Pancakes - a healthy breakfast recipe

    Gingerbread Buckwheat Pancakes

    4.50 stars average
    These hearty buckwheat pancakes are lightly sweetened with molasses and scented with warm gingerbread spices like cinnamon, cloves and ginger. 
    PREP: 10 mins
    COOK: 15 mins
    TOTAL: 30 mins
    Servings: 4


    • 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)


    • 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.


    Serving: 3pancakesCalories: 485kcalCarbohydrates: 74.2gProtein: 17.5gFat: 14.5gSaturated Fat: 3.5gMonounsaturated Fat: 11gCholesterol: 105mgSodium: 815mgFiber: 9.3gSugar: 8.5g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Check out my Pinterest board for more healthy breakfast recipes!


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


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