Gingerbread Buckwheat Pancakes

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 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.

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.

Your fork is waiting.

Gingerbread Buckwheat Pancakes

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

4.67 from 3 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: gingerbread pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Calories: 485kcal

Author: Liz Della Croce

Ingredients:

• 2 cups buckwheat pancake mix such as Bob's Red Mill
• 2 large eggs
• 2 cups whole milk
• 2 tablespoons canola oil
• 1/4 cup molasses
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 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.
  

Nutrition Facts:

Serving: 3pancakes | Calories: 485kcal | Carbohydrates: 74.2g | Protein: 17.5g | Fat: 14.5g | Saturated Fat: 3.5g | Monounsaturated Fat: 11g | Cholesterol: 105mg | Sodium: 815mg | Fiber: 9.3g | Sugar: 8.5g

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