Please forgive me.  I’m sure you’re done with Christmas.

It didn’t hit me until two nights ago when I was driving around looking at Christmas lights that I missed the holiday season this year.  Between moving and personal issues I let Christmas come and go with barely a second thought.  Sure I bought a few gifts and put up a small (and by small I mean 2′) tree.  But overall, I just wasn’t in the holiday spirit.

I mean, I didn’t even make sugar cookies this year!

The morning after realizing I had missed the holiday season, I of course woke up craving gingerbread.

So I did what any other person would have done: made pancakes.

These were so good that they become a regular thing.  Gingerbread doesn’t have to be confined to the holiday season!  I love the flavor of the whole wheat, ginger, and molasses.

The perfect pancake for a cold winter’s morning (even if we still don’t have snow.)

I hope everyone is having a good holiday season!  I know I will be enjoying more now that I’m all moved and settled!

Whole Wheat Gingerbread Pancakes

Prep Time 10 mins Cook Time 10 mins Serves 2


  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 tablespoon molasses
  • 1 egg
  • 1 tablespoon sunflower oil (or melted butter)
  • 3/4-1 cup milk


  1. Preheat your oven to 200˚ and place an oven-safe plate inside for keeping pancakes warm.
  2. In a medium bowl, combine all dry ingredients and give a good stir. In a separate bowl, whisk together the wet ingredients and pour over dry ingredients, stir just until combined.
  3. Heat a skillet over medium heat. When skillet is hot, take about 1/4 cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
  4. Place in oven and continue with remaining batter.


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