Description
Warm, spiced, and perfectly fluffy, these gingerbread pancakes are everything you need for a cozy holiday breakfast. With hints of cinnamon, ginger, and molasses, they taste just like classic gingerbread but in pancake form! Serve them with maple syrup, whipped cream, or a sprinkle of crushed gingersnaps for the ultimate treat.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
Wet Ingredients:
- 1 ½ cups buttermilk
- 1 large egg
- ¼ cup molasses
- 3 tbsp melted butter
- 1 tsp vanilla extract
Optional Add-ins:
- ½ cup chocolate chips
- ¼ cup chopped pecans
- Zest of 1 orange
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, molasses, melted butter, and vanilla extract.
- Combine Wet and Dry: Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix—it’s okay if there are a few lumps!
- Preheat the Griddle: Heat a nonstick griddle or skillet over medium heat and lightly grease it with butter or oil.
- Cook the Pancakes: Pour about ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges start to set.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve and Enjoy: Stack the pancakes on a plate and top with your favorite toppings, such as maple syrup, whipped cream, or crushed gingersnaps.
Notes
- If your batter is too thick, add a little more buttermilk to thin it out.
- For dairy-free pancakes, substitute buttermilk with almond or oat milk and use coconut oil instead of butter.
- Leftover pancakes can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Nutrition
- Calories: 180
- Sugar: 9g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg