Description
Warm, fluffy, and infused with the perfect blend of spices, these gingerbread pancakes are a delightful way to celebrate the cozy season. Perfect for a lazy Sunday or impressing guests at breakfast.
Ingredients
Scale
- 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
Instructions
- In a large bowl, whisk together the flour, brown sugar, ginger, cinnamon, allspice, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, egg, molasses, melted butter, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Heat a nonstick skillet or griddle over medium heat.
- Pour about 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Transfer pancakes to a plate and keep warm while repeating with the remaining batter.
- Top with maple syrup, whipped cream, or powdered sugar.
Notes
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave. For gluten-free options, use a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg