Filled with spices, super fluffy & perfectly moist - these easy Gingerbread Pancakes are the perfect breakfast for the holidays!
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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
Course Breakfast
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 8 pancakes
Calories 146kcal
Author Fiona Dowling

Ingredients

  • 1 cup all-purpose flour spooned & levelled
  • 2 tablespoons brown sugar
  • 3/4 teaspoon ginger
  • 1 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter melted and cooled to room temperature
  • 2-3 tablespoons molasses not blackstrap
  • 1 large egg room temperature
  • 3/4 -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 3/4 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 1/4 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 3/4 to 1 cup in your pancake mix - depending on how thick you like your pancakes

Nutrition

Calories: 146kcal