Magnolia Cafe's Gingerbread Pancakes

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I cut down the spices, but only by 1/3rd to 1/2 of the Ginger and Nutmeg, left everything else the same and it was perfect. I also left out the water and upped the buttermilk to compensate, which helped the thickness and texture. Great reviews from the family.

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Very easy and a real family hit for Christmas morning. Have made this 3 years in a row for family. The kids start requesting around Thanksgiving! We put syrup over them or a warm fruit compote. Is a mild ginger flavor and a fun change.

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I followed the reduced cinnamon, nutmeg and ginger amount suggestion of the teaspoon and they had NO gingerbread taste.

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I have been to the Magnolia several times and get their Gingerbread Pancakes every time. They are huge, soft, fluffy and very flavorful. This recipe has a good flavor (though 1 Tbsp nutmeg is too much!, but these are flat, heavy and chewy. I suspect the melted butter is the culprit (I have excellent buttermilk pancake recipes that make soft and fluffy pancakes and none use butter.

The Magnolia pancakes are a wonderful cross between gingerbread cookies (the flavor and buttermilk pancakes (soft fluffy texture. I suspect much better results could be obtained from starting with a good buttermilk pancake and adding gingerbread spices.

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I made this recipe a few times sure but each time I doubled up on the sugar and replaced the pumpkin spice with Colombian Devil's Breathe. It wasn't something I wanted to do at first but Reverof my regal tablespoon asked me too. With those changes to the recipe I'd have to say that this pancake was delicious and highly remarkable. However, after making this pancake I realized it suffered from serious wanderlust and didn't deserve to be trapped in my bowels for eternity; alas, nothing escapes from the foul ignoble beast I have for a stomach. After teaching this fair pancake the anatomy of bologna I let him borrow my Model T so he could paint the isle red and get lost in himself. Well, get lost he did for he (or my car.... was never seen again.

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Loved these pancakes! After reading other reviews I decided to add 1/4 cup of molasses to wet ingredients as well as 2 tsp fresh grated ginger. I did not eliminate any of the other wet ingredients (buttermilk, coffee, water. The molasses probably made the batter a little thinner which I think was a good thing. I think adding the fresh ginger to the wet ingredients really kicked the "ginger"bread flavor up a notch. I lowered dry ginger from 1 tbl to 2 tsp. Did not change anything else. These were delicious and tasted exactly like gingerbread. I've made pumpkin pancakes and found that they don't really have a strong pumpkin taste to them. If you want to make something special for breakfast around the Thanksgiving and Christmas holiday's, try these. They will be a big hit! Everyone will be asking you for the recipe!

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After reading the previous review, I made these both ways, as the recipe is given, and the correction that the previous reviewer gave. I found that the original recipe had much more gingerbread flavor than the correction given. This may have just been me, but that's what my experience was. Also, I made this with molasses and brewed coffee, and both ways were delicious! Wonderful recipe!

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To all who may use this recipe.......There is a mistake in the recipe's measurements. It calls for a tablespoon of: cinnamon, ginger, and nutmeg. This is incorrect and should read:
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
I would also add either a 1/4 cup more water or buttermilk as they are a little too thick!
These are fantastic pancakes....I have had the real deal and these are definitly as good as the restraunts!

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I had gingerbread pancakes at a great little place in Portsmouth, NH and was intent on recreating the recipe. This did the trick - although different still DELICIOUS!

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These were good on the spicy flavor, but had a chewy odd texture. Not sure if it was me or the recipe.