Pin Fluffy pancakes infused with warm gingerbread spices, perfect for a festive breakfast or winter brunch.
This recipe brings back memories of cozy winter mornings shared with family, wrapped in the scent of ginger and cinnamon.
Ingredients
- Dry Ingredients: 1½ cups (190 g) all-purpose flour, 1 tbsp baking powder, 1 tsp ground ginger, 1 tsp ground cinnamon, ¼ tsp ground cloves, Pinch of salt
- Wet Ingredients: 2 large eggs, ¾ cup (190 ml) milk, 2 tbsp molasses, 2 tbsp brown sugar, ½ stick (¼ cup or 65 g) unsalted butter melted (plus more for cooking), ½ tsp vanilla extract
Instructions
- Step 1:
- In a large mixing bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground cloves, and salt.
- Step 2:
- In a separate bowl, whisk together the eggs, milk, melted butter, molasses, brown sugar, and vanilla extract until well combined.
- Step 3:
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together with a wooden spoon or spatula until just combined do not overmix (a few lumps are fine).
- Step 4:
- Heat a heavy-based pan or cast-iron skillet over medium-low heat. Lightly grease with a little butter.
- Step 5:
- Pour about ⅓ cup of batter per pancake into the pan. Cook for 2&ndash3 minutes, until bubbles begin to form on the surface and the edges look set. Flip and cook for another 2&ndash3 minutes, until golden brown and cooked through.
- Step 6:
- Repeat with remaining batter adding more butter to the pan as needed.
- Step 7:
- Stack pancakes and serve warm topped with butter and maple syrup.
Pin Making these pancakes together is a cherished family tradition that fills our home with warmth and joy.
Notes
For extra flavor top with whipped cream toasted pecans or a dusting of powdered sugar. Substitute whole wheat flour for half the all-purpose flour for a heartier texture. If you prefer a dairy-free version use plant-based butter and milk alternatives.
Required Tools
Mixing bowls Whisk Wooden spoon or spatula Measuring cups and spoons Heavy-based pan or cast-iron skillet Ladle or measuring cup (for portioning batter)
Nutritional Information
Calories 225 Total Fat 7 g Carbohydrates 34 g Protein 5 g
Pin This gingerbread pancake recipe brings holiday cheer to your breakfast table quickly and easily.
Recipe Q&A
- → How can I make the pancakes fluffier?
Ensure not to overmix the batter; a few lumps are fine. Using fresh baking powder also helps achieve a light, airy texture.
- → What spices give these pancakes their gingerbread flavor?
A blend of ground ginger, cinnamon, and cloves adds the warm, festive flavor typical of gingerbread.
- → Can I substitute the molasses?
Yes, you can use maple syrup or dark brown sugar as alternatives, though molasses offers a unique depth and richness.
- → What is the best pan for cooking these pancakes?
A heavy-based pan or cast-iron skillet works well, providing even heat for golden, evenly cooked pancakes.
- → How do I store leftovers to keep them fresh?
Store cooled pancakes in an airtight container in the refrigerator for up to two days. Reheat gently in a pan or microwave before serving.