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Ginger Molasses Pancakes with Brown Sugar Glaze

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

Ginger Molasses Pancakes with Brown Sugar Glaze

Yield: 12
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

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


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


  1. 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.
  2. 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.
  3. 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.
  4. 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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Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 195Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 50mgSodium 311mgCarbohydrates 28gFiber 0gSugar 11gProtein 4g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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Sunday 8th of February 2015

This glaze recipe is so good , I added maple flavoring and its amazing. Topped it off with Banana's and chopped walnuts.

Brielle @ Breezy Bakes

Saturday 14th of February 2015

Thanks Melinda! Isn't it addictive?! Oh my gosh, I could just lick the bowl clean. Maple flavoring sounds amazing! I bet it was perfect.

Brielle @ Breezy Bakes

Friday 9th of January 2015

I've been experimenting with some other combinations of flours in my baking lately. I've noticed that white rice flour and tapioca starch create more of a chew in baked goods. I'm going to try this recipe with 1/2 cup brown rice flour, 1/2 cup plus 1 tablespoon gluten free oat flour, and 1/2 cup potato starch. My guess is they will be slightly more tender. I'll post the results! I'm a bit of a perfectionist. ;-)


Saturday 1st of November 2014

looks amazing. tried saving and got some other recipe. would really like to save. When i dont need GF can I use all purpose flour? Thank you

Brielle @ Breezy Bakes

Thursday 6th of November 2014

Lisa, I tried saving the recipe just barely and it saved right on my computer. I don't know if something was fixed or changed, but it should be working now. Let me know how they turn out with the all purpose flour. Again, if they are too thick, thin with some milk, and too thin, thicken with a tad more flour.

Brielle @ Breezy Bakes

Thursday 6th of November 2014

Yes, you should be able to omit the Xanthan gum and replace the flours/starch with 1 1/2 cups all purpose flour. You may need an additional tablespoon or two of flour, but just start with 1 1/2 cups and cook one as a tester. Adjust with more flour or liquid depending on the thinness or thickness of the pancake. Enjoy! I'll check into saving the recipe to see what needs to be fixed. =)

Brielle @ Breezy Bakes

Thursday 30th of October 2014

Thanks Magali! My daughter has been asking me for the past week to make these. Everyday!


Thursday 30th of October 2014

It looks delicious, yummy


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