Gingerbread Pancakes
Filled with spices, super fluffy & perfectly moist - these easy Gingerbread Pancakes are the ultimate breakfast for the holidays! If you love warm gingerbread cake - then these are for you
Servings 8 pancakes
Calories 146kcal
Ingredients
- 1 cup all-purpose flour spooned & levelled
- 2 tablespoons brown sugar
- ¾ teaspoon ginger
- 1 ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons unsalted butter melted and cooled to room temperature
- 2-3 tablespoons molasses not blackstrap
- 1 large egg room temperature
- ¾ -1 cup buttermilk*
- 1 teaspoon vanilla
- oil or non-stick cooking spray for greasing
Instructions
- In a large bowl whisk together the first 9 ingredients - from the flour through to the salt. Set aside.
- In a separate medium sized bowl, whisk together the remaining ingredients (melted butter through to the vanilla) - using ¾ cup to 1 cup of buttermilk depending on how thick you like your pancakes. Pour the wet ingredients into the flour mixture and fold together using a rubber spatula or wooden spoon until the batter is mixed but some flour streaks can still remain.
- Preheat an electric griddle to 350F degrees or heat a large frying pan on the stove to medium heat. Grease lightly with oil or non-stick cooking spray. Pour the batter onto the griddle or frying pan in about ¼ cup measurements. Allow to cook for about 3 minutes on the first side. Once you see small air bubbles forming on the uncooked side, flip the pancakes over and cook on the remaining side for 2-3 minutes until both sides are golden brown. Repeat with the remaining batter.
- Serve warm with maple syrup.
Notes
*If you don't have buttermilk, add 1 tablespoon of white vinegar to a liquid measuring cup and add milk to the 1 cup line. Allow to sit for 5 minutes so that the milk can sour. Use ¾ to 1 cup in your pancake mix - depending on how thick you like your pancakes
Nutrition
Calories: 146kcal