Gingerbread Pancakes Fluffy

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.

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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

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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.