Description
These Gingerbread Pancakes bring the warm, comforting flavors of ginger, cinnamon, cloves, and nutmeg together in a fluffy breakfast treat. Perfectly spiced with molasses and brown sugar, these pancakes are easy to make and sure to please everyone at the table, ideal for a cozy morning or holiday brunch.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (120g)
- 1½ tsp baking powder (7.5g)
- ½ tsp baking soda (2.5g)
- ½ tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 3 Tbsp brown sugar (40g)
Wet Ingredients
- ⅔ cup warm milk (5.33 oz.)
- 4 Tbsp salted butter, melted (56.5g)
- 1 large egg
- 2 Tbsp molasses (original unsulphured, 1 oz.)
- ½ tsp vanilla extract
- 1 Tbsp cooking oil (for greasing skillet)
Instructions
- Gather Ingredients: Collect all your ingredients to prepare the batter without interruption.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, and brown sugar until evenly combined.
- Add Wet Ingredients: Pour in the warm milk, beaten egg, melted butter, molasses, and vanilla extract into the dry mix. Stir gently until just combined, leaving some lumps in the batter for better texture. Allow the batter to rest for 10 to 15 minutes while the skillet heats.
- Preheat Skillet: Place a skillet over medium heat and lightly grease it with about ½ teaspoon of cooking oil.
- Cook Pancakes: Pour ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and edges appear set, about one minute. Flip carefully and cook the other side for about 30 seconds or until golden brown.
- Keep Warm: Transfer cooked pancakes to a warm place, such as a low-temperature oven or covered with a towel, to keep them warm while finishing the batch.
- Repeat: Continue cooking the remaining batter, adding more oil to the skillet as needed to prevent sticking.
- Serve: Serve the pancakes warm with butter, syrup, or a dusting of powdered sugar as desired and enjoy your flavorful gingerbread breakfast!
Notes
- Resting the batter helps activate the baking powder and soda, resulting in fluffier pancakes.
- Using warm milk ensures better mixing and activates the leavening agents efficiently.
- Adjust the spices to suit your taste; a little extra cinnamon or ginger can enhance the flavor.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Keep cooked pancakes warm in a low oven (around 200°F/90°C) while finishing the batch to serve them hot.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
