Description
Delight in these fluffy Gingerbread Pancakes featuring warm spices like cinnamon and ginger combined with rich molasses for a perfect holiday breakfast treat. These pancakes are easy to make and serve wonderfully with maple syrup or whipped gingerbread butter.
Ingredients
Scale
Pancakes
- 1 ½ cups all-purpose flour (187.5 g)
- ¼ cup granulated sugar (50 g)
- 3 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- 1 ⅓ cups buttermilk (327 g)
- 1 large egg (room temperature)
- 3 tablespoons unsalted butter (melted and cooled slightly)
- 3 tablespoons molasses
Toppings
- Maple syrup
- Whipped Gingerbread Butter (optional)
Instructions
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, and salt until evenly combined.
- Combine wet ingredients: In a medium bowl, whisk together buttermilk, egg, melted butter, and molasses until smooth. Pour this mixture into the dry ingredients and stir gently until just combined; avoid overmixing. If batter is too thick to pour, add a little more buttermilk to reach desired consistency.
- Heat skillet: Spray a nonstick skillet or griddle with cooking spray and preheat over medium heat, approximately 300°F.
- Cook pancakes: Pour ⅓ cup of batter onto the hot skillet, spreading it to form about a 4-inch diameter pancake. Cook for 3-4 minutes until bubbles form and start popping on top and the bottom is golden brown.
- Flip and finish: Carefully flip the pancake and cook an additional 3-4 minutes until the other side is golden brown.
- Repeat batches: Wipe the skillet with a paper towel between batches to remove any residue and repeat the process with the remaining batter.
- Serve: Serve the pancakes warm topped with maple syrup or optional whipped gingerbread butter.
Notes
- Use room temperature egg for better batter incorporation.
- If buttermilk is unavailable, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 ⅓ cups milk and letting it sit for 5 minutes.
- Adjust the spices to taste for a stronger or milder gingerbread flavor.
- Wiping the skillet between batches prevents burning and promotes even cooking.
- For extra festive touch, top with whipped gingerbread butter or chopped nuts.
- Ensure not to overmix the batter to keep pancakes tender and fluffy.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 230 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
