Save to Pinterest Fluffy pancakes infused with warm gingerbread spices, perfect for a festive breakfast or winter brunch.
This recipe has become a holiday favorite in my family, bringing cozy mornings and smiles to the table.
Ingredients
- Dry Ingredients: 1½ cups (190 g) all-purpose flour, 1 tbsp baking powder, 1 tsp ground ginger, 1 tsp ground cinnamon, ¼ tsp ground cloves, Pinch of salt
- Wet Ingredients: 2 large eggs, ¾ cup (190 ml) milk, 2 tbsp molasses, 2 tbsp brown sugar, ½ stick (¼ cup or 65 g) unsalted butter melted (plus more for cooking), ½ tsp vanilla extract
Instructions
- Step 1:
- In a large mixing bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground cloves, and salt.
- Step 2:
- In a separate bowl, whisk together the eggs, milk, melted butter, molasses, brown sugar, and vanilla extract until well combined.
- Step 3:
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together with a wooden spoon or spatula until just combined Do not overmix (a few lumps are fine).
- Step 4:
- Heat a heavy-based pan or cast-iron skillet over medium-low heat. Lightly grease with a little butter.
- Step 5:
- Pour about ⅓ cup of batter per pancake into the pan. Cook for 2 3 minutes until bubbles begin to form on the surface and the edges look set. Flip and cook for another 2 3 minutes until golden brown and cooked through.
- Step 6:
- Repeat with remaining batter adding more butter to the pan as needed.
- Step 7:
- Stack pancakes and serve warm topped with butter and maple syrup.
Save to Pinterest These pancakes always bring the family together for a warm holiday breakfast filled with laughter and joy.
Notes
For extra flavor top with whipped cream toasted pecans or a dusting of powdered sugar Substitute whole wheat flour for half the all-purpose flour for a heartier texture If you prefer a dairy-free version use plant-based butter and milk alternatives
Required Tools
Mixing bowls Whisk Wooden spoon or spatula Measuring cups and spoons Heavy-based pan or cast-iron skillet Ladle or measuring cup (for portioning batter)
Allergen Information
Contains Wheat (gluten) eggs milk and butter (dairy) Check all ingredients for potential cross-contamination or traces of allergens if sensitive
Save to Pinterest Serve these gingerbread pancakes fresh and warm for the best taste and texture every time.
Common Recipe Questions
- → What gives these pancakes their gingerbread flavor?
The warm spice blend of ground ginger, cinnamon, and cloves, along with molasses and brown sugar, creates the classic gingerbread taste.
- → Can I substitute whole wheat flour in the batter?
Yes, replacing half the all-purpose flour with whole wheat flour adds a heartier texture without compromising flavor.
- → How should I cook the pancakes for best results?
Use a heavy-based pan or cast-iron skillet, lightly greased with butter, and cook over medium-low heat until bubbles form and edges set before flipping.
- → Are there dairy-free options for this dish?
Yes, you can use plant-based milk and dairy-free butter alternatives to make the dish dairy-free.
- → What toppings complement these pancakes?
Butter and maple syrup are classics, but whipped cream, toasted pecans, or powdered sugar work wonderfully for added flavor and texture.