Description
Indulge in cozy comfort with our Gingerbread Pancakes! Fluffy stacks spiced with ginger, cinnamon, and molasses for a festive breakfast treat.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ⅓ cup (67g) brown sugar, packed
- 2 large eggs, room temperature
- 3 tablespoons (45ml) molasses
- 3 tablespoons (45g) unsalted butter, melted
- 1½ cups (360ml) whole milk
- 1 teaspoon vanilla extract
- Additional butter for cooking
Instructions
- Step 1: In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, and brown sugar. Make sure to break up any clumps of brown sugar for even distribution of sweetness throughout your gingerbread pancakes.
- Step 2: In a separate medium bowl, whisk the eggs until lightly beaten. Add the molasses, melted butter, milk, and vanilla extract, whisking until completely combined. The mixture will take on a beautiful caramel color from the molasses.
- Step 3: Create a well in the center of your dry ingredients and pour in the wet mixture. Gently fold everything together using a rubber spatula, being careful not to overmix. Small lumps are perfectly fine and will help create fluffy pancakes. Allow the batter to rest for 5-10 minutes while you heat your griddle or pan.
- Step 4: Heat a large non-stick skillet or griddle over medium-low heat. Add a small amount of butter and swirl to coat the cooking surface. For consistent pancake sizes, use a ¼-cup measuring cup to pour the batter onto the hot surface, leaving space between each pancake for easy flipping.
- Step 5: Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. You’ll notice a beautiful deep golden color developing. Flip with confidence using a wide spatula and cook for an additional 1-2 minutes until the second side is golden brown and the pancake feels springy when lightly pressed in the center.
- Step 6: Transfer cooked pancakes to a warm oven (200°F/95°C) while you finish cooking the remaining batter. This keeps your gingerbread pancakes warm without drying them out, ensuring everyone can enjoy them hot and fresh simultaneously.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 12g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg