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Gingerbread Pancakes

Enjoy tender and fluffy gingerbread pancakes infused with warm spices and molasses, perfect for a cozy breakfast or festive brunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American, Festival
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.25 cups granulated sugar
  • 3.5 teaspoons baking powder Ensure it's fresh for best results.
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon kosher salt
Wet Ingredients
  • 1.33 cups buttermilk Can be substituted with non-dairy milk.
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 3 tablespoons molasses
Toppings
  • Maple syrup For serving.
  • Whipped Gingerbread Butter Optional for serving.

Method
 

Preparation
  1. In a large bowl, mix together the flour, sugar, baking powder, cinnamon, ginger, and salt.
  2. In another bowl, whisk together the buttermilk, egg, melted butter, and molasses.
  3. Combine the wet and dry ingredients, stirring gently until just incorporated. If the batter is too thick, add a little more buttermilk.
Cooking
  1. Heat a nonstick skillet or griddle over medium heat, about 300°F, and lightly spray with cooking oil.
  2. Pour 1/3 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface, about 3-4 minutes.
  3. Flip the pancakes and cook for another 3-4 minutes until golden brown.
  4. Repeat with the remaining batter.
Serving
  1. Stack pancakes on a warm plate and top with maple syrup and whipped gingerbread butter, if using.

Notes

Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat on a skillet or in a toaster for best texture.