# Gingerbread Pancakes Recipe - Recipes by Carina
Gingerbread pancakes are a delicious twist on a classic breakfast. This **Gingerbread Pancakes Recipe** will fill your mornings with warm spices and a delightful sweetness.
## Why Make This Recipe
These gingerbread pancakes are perfect for cozy winter mornings or festive holiday brunches. They’re not only tasty but also offer the benefits of comforting spices like ginger and cinnamon, which can help warm you up during chilly days. Plus, they're a fun way to celebrate the holiday season with family and friends.
## How to Make Gingerbread Pancakes
### Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup molasses
- 1 large egg
- 2 tablespoons melted butter
### Directions:
1. In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
2. In another bowl, whisk the buttermilk, molasses, egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
6. Remove from heat and keep warm while you cook the remaining pancakes.
## How to Serve Gingerbread Pancakes
Serve your gingerbread pancakes warm, topped with a drizzle of maple syrup and a dollop of whipped cream. You can also add chopped nuts or festive fruits like cranberries for an extra holiday touch. These pancakes make an excellent breakfast or a sweet treat during brunch gatherings.
## How to Store Gingerbread Pancakes
Store the leftover gingerbread pancakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month. Just ensure they are cooled completely before placing them in a freezer-safe bag.
## Tips to Make Gingerbread Pancakes
- For a fluffier texture, let the batter rest for 5-10 minutes before cooking.
- Customize the spice levels according to your taste—add more ginger or cinnamon for a stronger flavor.
- For a dairy-free version, substitute the buttermilk with a non-dairy milk combined with a tablespoon of lemon juice.
## Variations
You can easily tweak this recipe by adding chocolate chips or nuts to the batter for extra flavor. Another option is to add a splash of vanilla extract to enhance the sweetness.
## FAQs
**1. Can I use whole wheat flour instead of all-purpose flour?**
Yes, you can substitute whole wheat flour, but the pancakes may be denser. Consider adding a bit more buttermilk to adjust the texture.
**2. What can I use instead of molasses?**
If you don't have molasses, honey or maple syrup can work as sweet alternatives in this **Gingerbread Pancakes Recipe**.
**3. Can I make these pancakes in advance?**
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just give it a quick stir before cooking.
For more delicious recipes, check out our [pancake recipes](https://www.wecookrecipe.com/post-sitemap.xml) and [holiday treats](https://www.wecookrecipe.com/post-sitemap.xml).
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Gingerbread Pancakes
Delicious gingerbread pancakes infused with warm spices, perfect for cozy winter mornings and festive brunches.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup molasses
- 1 large egg
- 2 tablespoons melted butter
Instructions
Preparation
- In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
- In another bowl, whisk the buttermilk, molasses, egg, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Cooking
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
- Remove from heat and keep warm while you cook the remaining pancakes.
Notes
For a fluffier texture, let the batter rest for 5-10 minutes before cooking. You can customize the spice levels according to your taste. For a dairy-free version, substitute the buttermilk with a non-dairy milk combined with a tablespoon of lemon juice. Store leftovers in an airtight container for up to 3 days, or freeze for a month.
