Description
These Easy Gingerbread Pancakes are a delightful twist on classic breakfast pancakes, infused with warm spices like ginger and cinnamon, and sweetened with molasses for a rich, festive flavor. Perfect for a cozy morning or holiday brunch, they cook up fluffy and golden brown in just minutes.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ tsp ground ginger
- 1 tsp ground cinnamon
- 2 tbsp brown sugar
Wet Ingredients
- 1 cup milk (or non-dairy alternative)
- 1 large egg
- 3 tbsp molasses
- 2 tbsp butter, melted
- ½ tsp vanilla extract
Instructions
- Preheat the cooking surface: Preheat a griddle to 375°F or heat a frying pan on medium heat to ensure even cooking and the perfect golden finish for your pancakes.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, and brown sugar until well combined and evenly distributed.
- Combine wet ingredients: In a medium bowl, whisk together the milk, egg, molasses, melted butter, and vanilla extract until smooth and fully incorporated.
- Make the batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the pancakes light and fluffy.
- Prepare the griddle: Lightly grease the preheated griddle or pan with butter to prevent sticking and add flavor.
- Cook the pancakes: Pour ⅓ to ¼ cup scoops of batter onto the hot griddle. Cook until bubbles form on the surface, about 2 minutes, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Serve: Stack the gingerbread pancakes high and serve warm with syrup, whipped cream, or your favorite toppings for a deliciously cozy breakfast.
Notes
- Use non-dairy milk like almond or oat milk for a dairy-free alternative.
- Adjust the spices to your taste, adding more cinnamon or ginger for a stronger flavor.
- Do not overmix the batter to avoid tough pancakes.
- Molasses adds a deep, rich sweetness; substitute with maple syrup if unavailable but flavor will vary.
- Keep cooked pancakes warm in a low oven (about 200°F) while cooking remaining batter.
