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.