Gingerbread Pancakes from Magnolia Cafe

Our gingerbread pancakes recipe comes from Austin's Magnolia Cafe, a popular hang-out for Texas Cooking employees anytime day or night. Open 24 hours a day, you are likely to find a hungry crowd at Magnolia, which keeps a neon sign in the window that says "Sorry, we're open". You may find these aromatic, spice-filled pancakes do not need syrup. Try decorating them instead with powdered sugar and butter. Read the full story behind presenting this recipe. Serve with crispy bacon, hot coffee and grits.

  • 3 eggs
  • 1/4 cup firmly packed dark brown sugar
  • 1/2 cup buttermilk
  • 1/2 cup water
  • 1/2 cup brewed coffee
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 4 tablespoons butter, melted
  1. Cream together the eggs and brown sugar. Add the buttermilk, water and coffee, and stir until smooth. Set aside.
  2. In a separate container, sift together the flour, baking powder, baking soda, cloves, cinnamon, ginger and nutmeg.
  3. Combine the egg mixture with the flour mixture, and stir in the melted butter.
  4. Grease a griddle or heavy skillet over medium heat. Using a 1/2 cup measuring cup, ladle the batter onto the hot griddle. Cook until bubbles appear, then flip. Cook until each pancake is cooked through the middle.
  5. Makes about 3-1/2 cups of batter, or enough for 6 to 8 pancakes.

Note: Making these pancakes is one of those times it's useful to have a nutmeg grinder handy. Grind fresh nutmeg into the pancake batter for a nice extra touch.

Ready in: 20 Min

Recipe editor Patricia Mitchell