Gingerbread Sour Cream Pancakes

Gingerbread Sour Cream Pancakes

The other day I made Maple Pear Compote to serve with steel cut oats and had about half leftover. I thought about cooking up some more oats, but it’s more fun to try something new. Plus there was a small container of sour cream in the refrigerator that I’ve been trying to decide how to use.

The pear compote recipe was developed to go with oatmeal pancakes, which sounded good, but I wanted to shake things up and try sour cream pancakes. And pear goes well with gingerbread, so I pulled together this recipe for Gingerbread Sour Cream Pancakes to go with the Maple Pear Compote.

These pancakes are tender — more chewy than crumbly, which is exactly what I was hoping for. The spices add a special complexity, and with the pear compote they don’t need additional syrup and butter. And I like that they’re multi-grain, using oat flour in addition to the wheat flour.

Gingerbread Sour Cream Pancakes

Makes eight 3- to 4-inch pancakes.


  • 32 grams freshly-milled hard white wheat flour
  • 64 grams steel cut oats, ground fine in blender or food processor
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground cloves
  • 1 egg, beaten
  • 1/2 cup sour cream
  • 1/3 cup milk
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon molasses
  • Oil for cooking
  • Maple Pear Compote or butter and syrup for serving


  1. If using the Maple Pear Compote, prepare this first and set to the side while making pancakes.
  2. Heat a griddle over medium-low heat.
  3. In a medium bowl, combine the dry ingredients.
  4. In a different bowl, whisk together the wet ingredients.
  5. Add the wet mixture to the dry mixture and stir gently. It may be a bit lumpy, but that’s OK. I stirred to the point that I could see no more dry bits and stopped. Let sit for about 3 minutes.
  6. Spread a bit of oil over the pan with a paper towel. Pour batter onto griddle 1/4 cup at a time. Let cook for a few minutes, until the edges start to dry a bit, then flip to other side and continue cooking.
  7. Serve with Maple Pear Compote or butter and syrup.