Description
These Gingerbread Pancakes are warm, fluffy, and bursting with festive holiday flavor.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 tbsp brown sugar, packed
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 cup (240ml) buttermilk
- 1 large egg
- 2 tbsp molasses
- 2 tbsp melted butter (plus extra for greasing skillet)
- 1 tsp vanilla extract
- Maple syrup
- Powdered sugar
- Whipped cream
- Candied pecans
- Sliced bananas
Instructions
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
- In another bowl, whisk buttermilk, egg, molasses, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and mix gently. Do not overmix—small lumps are fine. Let the batter rest for 5 minutes.
- Preheat a non-stick skillet or griddle over medium heat and grease lightly with butter.
- Scoop about ¼ cup of batter per pancake. Cook for 2–3 minutes, flip when bubbles form, then cook another 1–2 minutes.
- Stack warm pancakes and top with maple syrup, whipped cream, powdered sugar, or fruit.
Notes
- Serve pancakes warm for best flavor.
- Store any leftovers in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking on a skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 12g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg