Gingerbread has got to be one of my favorite holiday flavors…other than pumpkin, of course. These pancakes are both of those flavors rolled into one, making it like a fall party in your mouth. They are so good that your 11 month old just might eat 4 or 5. (I’m not kidding, she really did!)
Are you ready to whip them up yet?
The gingerbread flavor shines through in these pancakes. I love the mix of gingerbread and pumpkin flavor in the pancakes. These pancakes are everything good about fall & the holidays rolled into one.
If gingersnap cookies are the name of your game, then these pancakes are for you. They have a delicious gingersnap spice flavor and are far healthier for you than cookies. And the icing on the cake? (Or maybe it should be the syrup on the pancakes?) You can eat these for breakfast. Without any guilt.
- 1 1/4 cups old-fashioned oats
- 1 cup white whole wheat flour
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 2 eggs
- 1 1/3 cup canned pumpkin (not pumpkin pie mix)
- 2 Tablespoon sorghum or molasses
- 1 Tablespoon maple syrup
- 2 cups milk
- 1 teaspoon vanilla extract
- In a blender or food processor, process oats until it makes a fine flour. In a large bowl, combine oat flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mix well. In a separate bowl, mix eggs, pumpkin, molasses, maple syrup, milk, and vanilla. Mix well. Add wet ingredients to dry ingredients and stir just until combined and mixture is wet.
- Heat a flat skillet/griddle over medium heat and spray with non-stick cooking spray. Once griddle is hot, pour batter onto skillet, using 1/4 cup measuring cup. Cook until edges start to harden and bubble. Flip to the other side and cook until medium golden brown. Serve with maple syrup.