Gingerbread Pancakes Recipe
These Gingerbread Pancakes are soft, fluffy, and infused with the warm, spiced flavors of the holiday season. With molasses, cinnamon, ginger, and cloves, they bring a cozy richness that tastes like a winter morning in every bite. Perfect for holiday brunches or chilly weekend breakfasts, they’re delicious topped with butter, maple syrup, or a dusting of powdered sugar.
Ingredients
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 large egg
1 ¼ cups milk
¼ cup molasses
2 tablespoons brown sugar
2 tablespoons melted butter
1 teaspoon vanilla extract
Butter or oil for cooking
Instructions
1 In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
2 In a separate bowl, whisk the egg, milk, molasses, brown sugar, melted butter, and vanilla extract until smooth.
3 Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix. Let the batter rest for 5 to 10 minutes.
4 Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter onto the hot surface for each pancake.
5 Cook for 2 to 3 minutes until bubbles form on the surface and the edges begin to set. Flip and cook for another 1 to 2 minutes until golden brown and cooked through.
6 Serve warm with your choice of toppings such as maple syrup, whipped cream, or fruit.
Notes
For fluffier pancakes, let the batter rest to activate the leavening agents before cooking. You can substitute buttermilk for regular milk for a tangier flavor and lighter texture. These pancakes freeze well and can be reheated in the toaster or microwave for a quick breakfast. Add a sprinkle of powdered sugar or crushed gingersnaps on top for extra flair.
Find it online: https://richspoon.com/gingerbread-pancakes-recipe/