Gingerbread Pancakes with Sugared Cranberries
Recipe type: Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 4+
To help thicken the batter and add more nutrients to these gingerbread pancakes, I added oatmeal and chia seeds.
  • 1 cup flour
  • 1 cup oatmeal
  • 3 Tbsp chia seeds
  • 1 tsp cinnamon
  • 1½ tsp ginger
  • ¼ tsp nutmeg
  • Dash of cloves
  • ½ cup molasses
  • ½ cup boiling water
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 Tbsp vegetable oil
  • 2 Tbsp brown sugar
  • 1 egg
  1. Mix the dry ingredients in a bowl.
  2. Mix the molasses and boiling water.
  3. Add the wet ingredients to the dry ingredients and gently stir until just combined.
  4. Heat the pancakes over low-medium heat, being careful not to burn them and cooking until golden on each side. (Maybe due to the molasses the pancakes seem to brown more quickly so I recommend cooking them at a lower temperature for longer so as not to burn them.)
  5. If desired, cut the pancakes into gingerbread men or other shapes using cookie cutters. (I run a pairing knife around the edge of the cookie cutter before pulling it out of the pancake to help get a clean edge. You can always use the knife to clean it up even more if there are shreds of oatmeal sticking out.)
  6. Garnish with cinnamon whipped cream and sugared cranberries.
  7. Serve with maple syrup.
Recipe by Itsy Bitsy Foodies at