Gingerbread Pancakes

Name: Gingerbread Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
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

🕒 Prep: 5 min

🔥 Cook: 15 min

🍽 Serves: 4

★★★★★

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If you're a fan of cozy, warm flavors that remind you of the holidays, these Gingerbread Pancakes are a must-try. With a hint of spice and the sweetness of molasses, they bring a festive twist to your breakfast table anytime of the year.

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Ingredients for Gingerbread Pancakes

All-purpose flour provides the structure for the pancakes, giving them that fluffy, hearty texture. Baking powder and baking soda work together to help the pancakes rise, ensuring they're light and airy. Salt enhances all the flavors, while ground ginger, cinnamon, and nutmeg bring the warm, spicy notes that are central to gingerbread. Milk offers moisture and richness, and molasses adds depth and sweetness with its distinct flavor. Brown sugar complements the molasses, adding a caramel-like sweetness. A large egg binds everything together, while unsalted butter adds richness and flavor. Finally, vanilla extract provides a subtle sweetness and rounds out the spice profile.

Tips & Tricks

If you don't have molasses, you can substitute with honey or maple syrup, though the flavor will be slightly different.
For even fluffier pancakes, let the batter rest for about 5 minutes before cooking.
Adjust the heat as needed to prevent the pancakes from browning too quickly.

Serving Suggestions

These pancakes pair wonderfully with a side of crispy bacon or sausage links for a hearty breakfast. For a lighter meal, serve with a fresh fruit salad. A sprinkle of powdered sugar on top adds a nice touch if you're feeling fancy.

Frequently Asked Questions

Can I make the batter ahead of time?: Yes, you can prepare the batter up to a day in advance and store it in the refrigerator. Give it a gentle stir before cooking.
Can I freeze these pancakes?: Absolutely. Cooked pancakes freeze well. Just layer them with parchment paper and store in an airtight container for up to 2 months. Reheat in the oven or toaster.

Gingerbread Pancakes Recipe Walkthrough

Start by grabbing a large bowl and whisking together the dry ingredients: flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg. Make sure they're well combined so you get an even distribution of spices in every bite.

In a separate bowl, mix your wet ingredients: milk, molasses, brown sugar, egg, melted butter, and vanilla extract. Stir these until they're fully combined. You'll know it's ready when the mixture looks smooth and the sugar has dissolved.

Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly okay. This helps keep your pancakes fluffy.

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a little butter or oil. Once it's hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles forming on the surface and the edges look set, usually about 2-3 minutes.

Flip the pancakes and cook for another 1-2 minutes until they're golden brown on both sides. Serve them warm, topped with maple syrup or a dollop of whipped cream.

Why You'll Love This Recipe

Perfectly spiced with ginger, cinnamon, and nutmeg.
Easy to make with ingredients you likely have on hand.
Makes your kitchen smell like a holiday wonderland.
Quick breakfast option that's both filling and flavorful.

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

Step-by-step 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.