Description
These Gingerbread Pancakes are a delightful treat filled with spices like ginger and cinnamon, perfect for cozy mornings. Easy to make and delicious, this recipe will brighten your breakfast with a festive touch. Enjoy them with maple syrup and whipped cream for an irresistible start to your day!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup molasses
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 1 ¼ cups milk
- 3 tablespoons butter (melted)
- 1 egg
- 1 teaspoon vanilla extract
- Whipped cream
- Maple syrup
- Chopped pecans (optional)
- Fresh or dried cranberries (optional)
Instructions
- Sift together dry ingredients: flour, baking powder, ginger, cinnamon, cloves, and salt in a large bowl.
- Whisk together wet ingredients: milk, molasses, melted butter, egg, and vanilla extract in a separate bowl until smooth.
- Create a well in the dry ingredients and gently mix in wet mixture; avoid overmixing.
- Let batter rest for about 5 minutes while heating the griddle over medium heat.
- Pour ¼ cup batter onto hot griddle, cook until bubbles form, flip and cook until golden brown.
- Transfer pancakes to a warm oven and serve topped with whipped cream, maple syrup, and optional toppings.
Notes
Store leftovers in an airtight container for up to 2 days or refrigerate for 3-4 days.
For freezing, stack pancakes with parchment paper in between and place in a freezer-safe bag; they’ll last up to 3 months.
Reheat in toaster or microwave when ready to enjoy.
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 8g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg