Christmas Gingerbread Pancakes
Start your holiday mornings with a stack of indulgently spiced Christmas Gingerbread Pancakes, the perfect festive twist on a breakfast classic. Infused with cozy winter flavors like ground ginger, cinnamon, nutmeg, and a touch of molasses, these pancakes are soft, fluffy, and irresistibly aromatic. The batter comes together in minutes with pantry staples, making it a quick yet show-stopping addition to your holiday brunch spread. Whether served with a dusting of powdered sugar or a drizzle of warm maple syrup, these pancakes are an easy way to bring seasonal cheer to the breakfast table. Perfect for Christmas morning or any winter gathering, this comforting recipe will delight kids and adults alike.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves (optional)
- 0.25 teaspoon salt
- 0.25 cup unsulphured molasses
- 2 tablespoons brown sugar, packed
- 1.25 cups whole milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- non-stick cooking spray or additional butter for the skillet
- powdered sugar or maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves (if using), and salt.
In a separate medium bowl, combine the wet ingredients: molasses, brown sugar, milk, eggs, melted butter, and vanilla extract. Whisk until smooth and well-combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; a few small lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease with non-stick cooking spray or butter.
Using a 1/4 cup measuring cup, pour the batter onto the hot skillet to form round pancakes. Cook until small bubbles form on the surface, about 2-3 minutes.
Flip the pancakes carefully using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, dusted with powdered sugar or drizzled with maple syrup for a festive finish.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 785 mg | 34% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 23.6 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 168 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
