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Gingerbread Pancakes

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Warm, spiced pancakes with the classic flavors of gingerbread, perfect for a cozy breakfast or holiday treat.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • 1¼ cups whole milk (300ml)
  • 2 large eggs
  • ⅓ cup unsulphured molasses (80ml)
  • 4 tablespoons unsalted butter, melted (56g)

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
  2. In a separate bowl, whisk together the milk, eggs, molasses, and melted butter until well combined.
  3. Pour the wet ingredients into the dry ingredients, and whisk together until just combined. (A few lumps are okay.)
  4. Preheat a griddle or nonstick skillet over medium heat. Lightly grease with butter.
  5. Working in batches, drop the prepared pancake mix by about ¼ to ⅓ cup for each pancake onto the skillet, and cook until bubbles form on top and the bottom is golden brown, 2 to 3 minutes.
  6. Flip the pancakes and cook until golden on the other side, about 2 minutes.
  7. Continue, buttering the pan between batches. Serve the warm gingerbread pancakes with butter and maple syrup, if desired.

Notes

For extra flavor, add a pinch of nutmeg or allspice. Letting the batter rest for 10 minutes before cooking can improve texture. These pancakes freeze well for quick breakfasts later.

Nutrition

Find it online: https://www.receipster.com/gingerbread-pancakes/

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