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gingerbread pancakes on a yellow plate, butter melting on top and maple syrup being poured over the stack. Glass of orange juice in the background and a cup of tea.

Gingerbread Pancakes

Our Gingerbread Pancakes are gluten-free and low FODMAP and use molasses as a sweetener. No added granulated sugar is used in the batter.

Low FODMAP Serving Size Info: Makes about 24, 3-inch (7.5 cm) pancakes; serving size 2 pancakes

Course: Breakfast, brunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 12 servings
Calories: 109 kcal
Author: Dédé Wilson



  1. Place flour, cinnamon, baking powder, ginger, baking soda and salt in a large mixing bowl and whisk to aerate and combine. Make a well in the center.
  2. Whisk together milk, molasses, egg, oil and vanilla together in a separate bowl.
  3. Pour wet mix over the dry and whisk together until smooth and well combined.
  4. Heat electric griddle, heavy sauté pan or nonstick pan. Coat with nonstick spray and heat until a few drops of water dance. Dole out 3 tablespoon amounts of batter at a time (we use an ice cream scoop) and cook over medium heat until bubbles begin to appear here and there, about 1 minute or so. The bottoms should be golden brown. Flip over and cook for about 1 minute more or until that side is golden brown as well. Serve hot with real maple syrup.

If You Can Tolerate

  • Fructans: If you have passed the fructan wheat challenge feel free to use regular all-purpose flour. Note that the recipe will no longer be gluten-free.


Nutrition Facts
Gingerbread Pancakes
Amount Per Serving
Calories 109 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 18mg6%
Sodium 87mg4%
Potassium 79mg2%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 25IU1%
Calcium 15mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.