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Whole Wheat Gingerbread Pancakes

Moist and flavorful gingerbread pancakes!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 20 pancakes
Course: Breakfast
Cuisine: American

Ingredients

  • 6 large eggs, at room temperature, separated
  • 1 cup full-fat sour cream
  • 1 cup whole milk
  • 5 tablespoons molasses
  • 6 tablespoons dark brown sugar
  • 2 teaspoons vanilla extract
  • 2/3 cup and 2 tablespoons whole wheat flour
  • 2/3 cups and 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1 and 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 ground cloves
  • 1 stick of butter, for the pan
  • Maple syrup, for serving

Instructions

    Cup of Yum
  1. In a large bowl whisk together the egg yolks, sour cream, milk, molasses, sugar, and vanilla; set aside.
  2. In a separate bowl combine the flours, salt, baking powder, cinnamon, ginger, nutmeg, and cloves; whisk well.
  3. Add the dry mixture into the wet mixture, and stir until just combined; do not over mix! Set aside.
  4. Add the reserved egg whites to a large bowl or the body of a stand mixer. Beat, using a handheld mixer or the whisk attachment, until the whites begin to form soft peaks.
  5. With a rubber spatula fold egg whites into the pancake batter, stirring until fully incorporated.
  6. Melt 1 tablespoon of butter in a large skillet over medium heat.
  7. Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
  8. Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
  9. Top pancakes with syrup and extra butter, or anything else your heart desires! Serve at once.