Description
These Fluffy Gingerbread Pancakes offer an irresistible combination of ginger, cinnamon, and molasses, making every bite a festive delight. Quick to prepare, they’re perfect for a cozy breakfast or holiday brunch that will warm hearts and fill bellies.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup molasses
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 1 ¼ cups milk
- 3 tablespoons butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- Whipped cream
- Maple syrup
- Chopped pecans (optional)
- Fresh or dried cranberries (optional)
Instructions
- Sift flour, baking powder, ginger, cinnamon, cloves, and salt into a bowl.
- Whisk together milk, molasses, melted butter, egg, and vanilla in another bowl.
- Make a well in the dry ingredients and fold in the wet mixture until combined, leaving lumps.
- Let the batter rest for 5 minutes while preheating the griddle.
- Grease the griddle and cook pancakes until bubbles form, about 2-3 minutes.
- Flip pancakes and cook until golden brown, about 1-2 more minutes.
- Serve warm with whipped cream, syrup, and optional toppings.
Notes
For gluten-free, use a gluten-free flour blend.
To enhance texture, allow batter to rest before cooking.
Keep pancakes warm in the oven until serving.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 10g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg