Gingerbread Pancakes
Warm up your mornings with the cozy, spiced flavors of Gingerbread Pancakes—perfect for a festive holiday breakfast or any time you crave a touch of seasonal cheer. These fluffy pancakes are infused with the aromatic trio of ground ginger, cinnamon, and nutmeg, complemented by a hint of molasses for that classic gingerbread taste. The recipe comes together effortlessly, combining pantry staples like flour and brown sugar with rich vanilla and melted butter for a perfectly balanced batter. Cooked to golden perfection, these pancakes are ideal for topping with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of powdered sugar. Ready in just 25 minutes, this recipe serves four and is a delightful way to start your day with warmth and comfort.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 2 tablespoons Brown sugar, packed
- 1 large Egg
- 2 tablespoons Molasses
- 1 teaspoon Vanilla extract
- 1.25 cups Milk
- 2 tablespoons Unsalted butter, melted
- Cooking spray or butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, salt, and brown sugar.
In a separate medium-sized bowl, beat the egg. Add the molasses, vanilla extract, milk, and melted butter, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are fine.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or butter.
Scoop 1/4 cup of pancake batter onto the skillet for each pancake. Space them apart to prevent spreading into one another.
Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown on both sides and cooked through.
Repeat with the remaining batter, greasing the pan as needed between batches.
Serve the pancakes warm with your favorite toppings like maple syrup, whipped cream, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 1926 mg | 84% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 70.2 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 573 mg | 44% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1397 mg | 30% | |
*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.
