Name: Gingerbread Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tbsp brown sugar; 1 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp allspice; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1 cup buttermilk; 1 large egg; 2 tbsp molasses; 2 tbsp unsalted butter, melted; 1 tsp vanilla extract

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Warm, fluffy, and infused with the perfect blend of spices, these gingerbread pancakes are a delightful way to celebrate the cozy season. Whether you’re treating yourself on a lazy Sunday or impressing guests at breakfast, these pancakes will warm your heart and your home.

🕒 Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min

Ingredients List:

1 cup all-purpose flour
1 tbsp brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp allspice
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 large egg
2 tbsp molasses
2 tbsp unsalted butter, melted
1 tsp vanilla extract

Step-by-Step Instructions:

Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, ginger, cinnamon, allspice, baking powder, baking soda, and salt. This step ensures the spices are evenly distributed throughout your batter.
Combine Wet Ingredients: In another bowl, whisk together the buttermilk, egg, molasses, melted butter, and vanilla extract until well combined. The molasses adds a rich flavor that makes these pancakes special.
Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; small lumps are perfectly okay!
Preheat the Pan: Heat a nonstick skillet or griddle over medium heat. You can lightly grease it with cooking spray or a little butter for added flavor.
Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Serve Warm: Transfer the pancakes to a plate and keep them warm while you repeat with the remaining batter.
Add Your Favorite Toppings: Top with maple syrup, whipped cream, or a sprinkle of powdered sugar for the perfect finish!

Pro Tips Section:

Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a toaster or microwave for a quick breakfast.
Swaps: If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for about 5 minutes.
Meal Prep: You can make the batter the night before and store it in the fridge. Just give it a good stir in the morning before cooking.

Nutrition Info Table + Disclaimer:

| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|————–|———-|———|——-|——|——-|——-|
| 1 plate | 420 | 18g | 35g | 22g | 4g | 6g |

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Serving Suggestions and Pairings:

Serve these gingerbread pancakes with a side of crispy bacon or sausage for a hearty meal. Fresh fruit like sliced bananas or berries adds a nice touch of color and flavor. For an extra treat, consider drizzling a bit of caramel sauce along with maple syrup!

FAQs:

Q: Can I make these pancakes gluten-free?
A: Yes! You can substitute regular flour with a gluten-free all-purpose flour blend.

Q: How can I make these pancakes dairy-free?
A: Use a dairy-free milk alternative such as almond milk or oat milk and a vegan butter substitute.

Q: Can I freeze the pancakes?
A: Absolutely! Allow the pancakes to cool completely, then stack them with parchment paper in between each pancake and place them in an airtight container or freezer bag. They can be frozen for up to 2 months.

Q: What can I add to the batter for extra flavor?
A: Consider adding chocolate chips, nuts, or dried cranberries to the batter for a delicious twist.

Q: How do I know when the pancakes are cooked through?
A: The pancakes should be golden brown and spring back gently when pressed. If they look too wet on the inside, give them a bit more time on the griddle.

Enjoy making and sharing these wonderful gingerbread pancakes—they’re sure to become a family favorite!