Ginger Molasses Pancakes

Stevie Seber


I just found this recipe and am going to try it soon, and I'll get back to you on the story of how they turn out; they just looked really good so I posted the recipe.


★★★★★ 1 vote

24 Hr 40 Min
20 Min


  • 3/4 c
    rolled oats
  • 3/4 c
    plain whole fat yogurt
  • 3/4 c
    mixed dried fruit of choice
  • 1 1/4 c
    all purpose flour
  • 3/4 c
  • 1 Tbsp
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    ground ginger
  • 1/4 tsp
    ground cinnamon
  • 1/8 tsp
    ground nutmeg
  • 1 pinch
    ground clove
  • 1 pinch
    sea salt
  • 2 large

How to Make Ginger Molasses Pancakes


  1. Stir the oats into the yogurt in a large mixing bowl and leave to soak overnight at room temperature.
  2. Cover the dried fruit with warm water and soak for 5 to 10 minutes. Drain and add to the oats and yogurt. Stir in the flour, water, molasses, baking powder, baking soda, spices, salt and eggs. Let stand at room temperature for 20 to 30 minutes.
  3. Lightly butter a large cast-iron skillet or frying pan and warm up on just less than medium heat. At the same time, preheat an oven to 175°.
  4. Drop in a quarter-cup of the batter for each pancake and fry for 3 to 4 minutes or until the edges are cooked and bubbles are well formed on the surface. Turn over and fry on the other side until the pancakes are golden brown on both sides, about one minute longer. Remove from the pan and place on a plate in the oven to keep warm until all the batter's been used up for pancakes.

Printable Recipe Card

About Ginger Molasses Pancakes

Course/Dish: Other Breakfast Pancakes

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