Description
These Gingerbread Pancakes are warm, spiced, and perfect for the holiday season! Flavored with molasses, cinnamon, ginger, and nutmeg, they have a cozy taste that pairs wonderfully with maple syrup and whipped cream. Soft, fluffy, and easy to make, they’re a must-try for a festive breakfast!
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 2 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (optional)
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 large egg
- 2 tbsp molasses
- 2 tbsp melted butter (or vegetable oil)
- 1 tsp vanilla extract
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Prepare the wet ingredients: In another bowl, whisk the buttermilk, egg, molasses, melted butter, and vanilla extract until well combined.
- Combine: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don’t overmix; a few lumps are fine!
- Cook the pancakes: Heat a nonstick pan or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter per pancake onto the pan. Cook for about 2 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Serve: Stack the pancakes and serve warm with butter, maple syrup, whipped cream, or a dusting of powdered sugar.
Notes
- If you don’t have buttermilk, mix 1 cup of milk with 1 tbsp of vinegar or lemon juice and let it sit for 5 minutes.
- For extra flavor, add a pinch of allspice or a dash of orange zest!
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a toaster or microwave.