Gingerbread Pancakes

Start your winter mornings off right with gingerbread pancakes, spiced with cinnamon, ginger, and nutmeg. Drizzle with maple syrup or top with whipped cream for a festive breakfast that tastes like the holidays.

Prep time: 5 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

1 1/2 cups all-purpose flour

1 tbsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup milk

1/4 cup molasses

1/4 cup brown sugar

1 large egg

1/4 cup unsalted butter, melted

1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg.

2. In another bowl, mix milk, molasses, brown sugar, egg, melted butter, and vanilla extract until well combined.

3. Pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.

4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

5. Pour 1/4 cup of batter for each pancake onto the skillet.

6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

7. Flip and cook for another 1-2 minutes until golden brown.

8. Serve warm with maple syrup or whipped cream.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place pancakes on a microwave-safe plate and heat in the microwave for 20-30 seconds or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.