The Fresh Loaf

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Sourdough Gingerbread Pancakes

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Sourdough Gingerbread Pancakes

Modified from Ina Garten (Barefoot Contessa's) recipe for Old-Fashioned Gingerbread

Sourdough Gingerbread Waffles


¼ cups Raisins, Golden Seedless, soaked to soften

¾ tsp Orange Peel -- grated

⅛ cups Crystalized ginger -- minced

⅛ cups Butter

½ cups Molasses

½ cups Sourdough Starter (Liquid/100% Hydration)

1½ cup Milk (more, as needed to reach pourable consistency)


1½ cups Flour, White

⅜ tsp Baking Soda

¾ tsp Ginger, Ground

½ tsp Cinnamon, Ground

⅛ tsp Cloves, Ground

¼ tsp Salt

Pan Spray



Place raisins in a small dish or cup, cover with near-boiling water. Soak until slightly softened. In the meantime zest orange and finely mince your crystalized ginger.

Place the butter and molasses in another small bowl and microwave for about 1 minute until butter is fully melted and molasses is easily pourable. Set aside to cool.

Meanwhile, sift the flour, baking soda, ground ginger, cinnamon, cloves, and salt together in a large bowl. Mix with your hands until combined. Add in crystalized ginger, raisins and orange zest. Add in sourdough starter and give the bowl a stir until everything begins to combine. Add in the slightly cooled molasses-butter mixture. Continue stirring and add milk in a slow, continuous stream until you reach a good batter-like consistency.

Allow mixture to sit while the waffle iron is pre-heating. Give it one good stir once waffle is hot and pour enough to cover of the ½ of the waffle iron. Cook on the medium-dark setting.

Makes about 4 regular-sized waffles.

I'd have taken pictures but they didn't last that long!