Description
These Gingerbread Pancakes feature a delightful blend of warm spices and molasses, making breakfast feel extra special. They are easy to prepare and perfect for any occasion, whether it’s a festive holiday morning or a cozy weekend brunch.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup molasses
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 1 ¼ cups milk
- 3 tablespoons butter (melted)
- 1 egg
- 1 teaspoon vanilla extract
- Whipped cream
- Maple syrup
- Chopped pecans (optional)
- Fresh or dried cranberries (optional)
Instructions
- Preheat griddle or non-stick pan over medium heat, greased lightly.
- Sift together flour, baking powder, ground ginger, cinnamon, cloves, and salt in a large bowl.
- In a separate bowl, whisk milk, molasses, melted butter, egg, and vanilla extract until smooth.
- Fold wet ingredients into the dry mixture gently, avoiding overmixing.
- Let batter rest for about 5 minutes, then pour ¼ cup onto the hot griddle.
- Cook until bubbles form, flip, and cook until golden brown.
- Keep pancakes warm in a 200°F oven until all are cooked, then serve hot.
Notes
The batter can be made ahead by prepping dry ingredients in advance.
Use gluten-free flour blend for a gluten-free version of the pancakes.
Adjust spices to suit your taste, or experiment with different toppings.
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg