Description
These gingerbread pancakes offer an irresistible blend of spices and molasses for a festive breakfast. Enjoy their fluffy texture and cozy flavors for a delightful start to your day!
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, cranberries (optional)
Instructions
- Sift together flour, baking powder, ginger, cinnamon, cloves, and salt in a large bowl.
- Whisk milk, molasses, melted butter, egg, and vanilla extract in another bowl until smooth.
- Gently fold wet ingredients into dry ingredients until just combined, leaving a few lumps.
- Let the batter rest for 5 minutes while heating the griddle.
- Preheat the griddle over medium heat and grease it lightly with butter.
- Pour ¼ cup of batter onto the griddle; cook until bubbles form on the surface, then flip and cook until golden brown.
- Transfer pancakes to a baking sheet in a warm oven while repeating with remaining batter.
- Serve topped with whipped cream, maple syrup, and optional toppings.
Notes
For gluten-free, substitute all-purpose flour with a gluten-free flour blend.
Make ahead and freeze pancakes to reheat for busy mornings.
Avoid overmixing the batter; a few lumps are okay.
Nutrition
- Serving Size: 1 pancake
- Calories: 170
- Sugar: 5g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg