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Gingerbread Pancakes with Pumpkin Ice Cream




Enjoy this delicious pancake breakfast with all the tastes of fall.


  • 2 1/2 cups flour
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 cup molasses
  • 2 cups milk
  • 2 eggs, lightly beaten
  • 6 TBS butter, melted


Sift dry ingredients.  Combine molasses, milk, and eggs.  Stir in butter.  Add wet ingredients to dry ingredients and stir just until moistened.


Cook on hot griddle with a mixture of butter and nonstick spray.  (1/4 cup batter per pancake)


Pumpkin Ice Cream:

Allow ½ gallon of vanilla ice cream to soften slightly at room temperature.  Mix in 1 can of pumpkin puree and 1 TBS of pumpkin pie spice (OR 1 ½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ½ tsp cardamom).  Taste and add more spice if needed.  Pour back into original container and refreeze.  It’s important not to soften the ice cream too much or it will refreeze with ice crystals.