Molasses Cardamom Pancakes
Thick, fluffy pancakes loaded with seeds, oats, and whole wheat flour that are lightly sweetened with brown sugar and molasses make for a hearty breakfast. While the ingredient list for these molasses cardamom pancakes is on the long side, they are so worth it!
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Elephant in the Room
Breakfast is supposed to be an easy meal because ain’t nobody got time for being extra first thing in the morning. I know, I know. But before you look at that ingredient list (it’s long and I won’t pretend that it’s not), let me explain why this is not a big deal.
Meal prepping. Kinda. I love me a good, hearty breakfast as soon as I wake up, and I do not have the time to whip up something extravagant. So, I make a batch of pancakes during the day whenever I have the time.
Once the pancakes cool, I can store some in the freezer (in a freezer bag) and a few in the fridge. During the week, I just grab two molasses cardamom pancakes and reheat them in the microwave for about 30 seconds. Easy peasy lemon squeezy.
Ingredient Deep Dive
And since we’re talking about the size of the ingredient list, can we take a sec to look at the individual items on said list? Whole wheat fiber, oats, cornmeal, flaxseed, and sesame seeds all bring a nutritional punch to these fluffy pancakes. You will not go hungry before lunch with this in your belly!
You could always use all purpose flour instead of the whole wheat flour. That will make your molasses cardamom pancakes softer. Personally, I like the nutritional benefits and tiny bit of flavor that whole wheat flour brings to the party.
Extra Evaporated Milk
Since this ingredient list is a bit extensive, I don’t want you to waste anything. Evaporated milk is probably an item that you don’t use every week. You won’t need the entire container, but you can easily freeze the extra for the future!
I like to measure out 4 fl oz servings (you should get 2 more) and freeze them in small tupperware containers. They will keep in the freezer for weeks. Just defrost in the fridge overnight, or in the microwave and you’re ready to make another batch of pancakes!
Another option would be to use some of the extra evaporated milk to whip up a batch of milk tea cupcakes. You can still portion and freeze the extra milk and bake those cupcakes whenever you’d like.
Molasses Cardamom Pancakes
In the chilly months, I want all the spices! Cardamom is one of my favorites, and I love the sweet, spiced vibe of molasses. The molasses and brown sugar add a subtle sweetness and malty notes to the pancakes. If you prefer sweeter pancakes, feel free to increase the amounts a bit.
The cardamom is also very subtle in these pancakes. It adds a nice cozy flavor, without being domineering. If you want an uber spiced pancake, you can add up to a full teaspoon of cardamom. Or go crazy and add a bit of cinnamon and ginger to the batter!
Related Reading: French Toast with Kahlua Whipped Cream
Pancake Tips & Tricks
- The batter will thicken as it sits. This is completely normal!
- It’s time to flip the pancakes when the edges are looking dry and there are bubbles all over the pancake.
- Increase your pancake efficiency and use multiple pans on different burners.
- Short on time? Portion the batter (¼ cup) into a prepared muffin pan. Bake at 375℉ for 12- 14 minutes.
Cooking Pancakes
The temperature of your skillet will determine how long you need to cook the pancake on each side. For my stove top, a medium- low temperature works best, but each burner ends up needing a different setting.
Ideally, these molasses cardamom pancakes will need about 3 minutes on the first side, and 2 minutes after they are flipped. Once the edges of the pancake are looking dry and there are bubbles across the pancake, take a peek underneath. If it’s golden brown, flip! Check out the recipe video for these pancakes for even more info,
Final Touch
A perfect serving for me is two pancakes (but three looks better in pictures). I combined a bit of molasses and maple syrup to create this incredible topping for this hearty breakfast. That being said, just good ole maple syrup is a great option as well.
I’ve been enjoying some molasses cardamom pancakes each morning with a spiced cup of tea (cinnamon or chai, depending). It’s filling, delicious, and exactly what I need when I wake up bright and early.
Happy Breakfast!
How do you like to start your mornings? Give these molasses cardamom pancakes a whirl and let me know if they are a new favorite. You’ll love how fluffy they are, yet they manage to keep you full until lunch.
If you enjoyed this post, you should check out the Bakes & Blunders YouTube channel. Not only will you find a recipe video for these yummy pancakes, there are so many other recipes, tips, and tutorials over there. Come check it out!
Molasses Cardamom Pancakes
Ingredients
- 5 oz all purpose flour
- 4 oz whole wheat flour
- 1 oz brown sugar
- 2 Tbsps baking powder
- 1 tsp baking soda
- 1/2 tsp cardamom
- 1.5 oz rolled oats
- 2 tsps cornmeal
- 2 tsps flax seed or flax seed meal
- 1 tsp sesame seeds
- 3 eggs
- 4 fl oz whole milk
- 4 fl oz evaporated milk
- 2 fl oz water
- 2 Tbsps canola oil
- 2 Tbsps molasses
- 1 tsp vanilla
- 2 oz unsalted butter melted
Instructions
- In a medium bowl, sift together the flours, brown sugar, baking powder, baking soda, and cardamom. (Don't worry about getting all of the brown sugar through the sieve, you just want to break up any lumps.) Whisk to combine.
- To the dry ingredients, add the oats, cornmeal, flax seed, and sesame seeds. Whisk to combine and set aside.
- In a small bowl, combine the eggs, milks, water, oil, molasses, and vanilla. Use an immersion blender to combine, or whisk very thoroughly.
- Add the wet ingredients to the dry ingredients and use a whisk to gently combine the mixture. Stir only until you no longer see dry ingredients.
- Add the melted and cooled butter to the batter and fold gently with a spatula until combined. The pancake batter will be thick and glossy.
- Cook 1/4 cup portions of the batter in a skillet over medium- low heat. Flip after 2- 3 minutes, or when the edges look dry. Cook for an additional 2- 3 minutes after flipping.
Notes
- Mix a bit of molasses with maple syrup for a super delicious topping!
My Favorite Products For This Recipe
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
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