Ginger Molasses Pancakes with Brown Sugar Glaze

Breakfast and Brunch, Gluten Free, Guest Posts, Sauces | 8 comments

I am a little obsessive. I can’t help it. I like to think that it is somebody else’s fault other than mine. Like my parents…it’s their fault because they raised me.

Whatever the reason, I just get a little fixated on things. And when it comes to recipes, that is no exception. In fact, it’s probably what I fixate on the most. Uh, yeah, newsflash! I guess that’s why I’m a food blogger, right?!

So this week’s obsession what not a particular recipe, but instead a specific flavor…or pairing of flavors, to be exact. Ginger. Molasses.

There is this one cookie at one of my favorite sandwich places that makes it’s appearance every fall, and it is a soft and chewy ginger molasses cookie with powdered sugar sprinkled on top. It’s delicious. Huge, but delicious!

So, of course, I made some ginger molasses cookies this week and they were yummy. But why stop there?! Ginger and molasses is like a genius flavor profile, so why not run with it? Why not go to bed eating a ginger molasses cookies and wake up eating Ginger Molasses Pancakes with Brown Sugar Glaze? Exactly what I thought, “Let’s do this thing!”

And so I did.

Oh. My. Goodness. Could life get any better? Yes, yes, I’m sure that it can. But, just humor me for a moment and pretend it doesn’t because when you make these pancakes with this crazy good brown sugar glaze, you will feel like everything is right in your world for one tiny moment…until that pancake or two is gone from your plate. And isn’t that worth it???

These Ginger Molasses Pancakes are moist and tender, sweetened with a touch of molasses and brown sugar. I added warm spices like cinnamon, ginger and nutmeg and even threw in some browned butter to give a little extra flavor.

And let me tell you, this Brown Sugar Glaze is off the charts! It only takes 5 minutes to make and you will want to inhale it and lick the spoon…but don’t burn your tongue…not that I did or anything.

So good morning sunshine! I hope you enjoy your day as much as you’ll enjoy these pancakes. Life is good. Very good indeed.

What are your favorite flavors of fall?

Ginger Molasses Pancakes with Brown Sugar Glaze

Yield: 12

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Gluten free pancakes sweetened with a touch of molasses and flavored with ginger, cinnamon and nutmeg. Drizzled with an easy brown sugar glaze.

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For Pancakes:
2 tablespoons butter, browned or melted
2 eggs, beaten
1 1/2 cups milk (I used skim)
1 tablespoon molasses
1 tablespoon brown sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon salt
1/2 cup plus 1 tablespoon brown rice flour
1/2 cup white rice flour
1/2 cup tapioca starch

For Glaze:
3 tablespoons butter
1/2 cup dark brown sugar
dash of salt
2/3 cup evaporated milk


Begin making pancakes by melting butter in microwave or browning butter. To brown butter, heat in a small saucepan on medium heat until boiling. Stir constantly until butter becomes a light brown. Remove from heat and set aside.

Begin heating your skillet over slightly less than medium heat (4 out of 10) or preheat griddle as you begin making pancakes. In a medium sized mixing bowl beat eggs. Add melted or browned butter, milk, molasses, and brown sugar. Stir with a whisk until combined. Add baking powder, xanthan gum, ground ginger, cinnamon, nutmeg, and salt. Stir to combine. Add brown rice flour, white rice flour, and tapioca starch.* Stir until combined.

Spray griddle with cooking spray and test out cooking one pancake by scooping 1/4 cup batter onto skillet. Let cook for about 3 minutes until bubbles form in the center and edges are set, not shiny. Flip and cook an additional 2 minutes. If pancakes are too thin, add slightly more brown rice flour to the batter. If pancakes are too thick, add slightly more milk. Cook remaining pancakes and keep warm in oven at 200 degrees.

To make glaze, add butter, brown sugar, and salt in a small saucepan. Heat over medium until butter is melted and brown sugar liquefies, stirring constantly. Slowly add evaporated milk while stirring. Bring mixture to a low boil and cook, stirring constantly, for 3-4 minutes until it begins to thicken. Remove from heat and allow to sit for 5 minutes. Stir and serve over warm pancakes.


*You may use 1 1/2 cups plus 1 tablespoon of a gluten free all purpose flour if you prefer. Omit xanthan gum, if xanthan gum is already added to your flour blend.


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