Description
These gingerbread pancakes are warm, spiced, and fluffy with the perfect balance of molasses and seasonal spices. Ideal for chilly mornings or holiday brunches, they bring the comforting flavors of gingerbread cookies into a stack of pancakes. Serve them with maple syrup, whipped cream, or a dusting of powdered sugar for a cozy breakfast treat.
Ingredients
1 ½ cups all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup buttermilk
1 egg
2 tablespoons molasses
2 tablespoons melted butter or oil
1 teaspoon vanilla extract
Instructions
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
In a separate bowl, whisk together the buttermilk, egg, molasses, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few small lumps are fine.
Heat a lightly greased non-stick skillet or griddle over medium heat. Once hot, pour about ¼ cup of batter for each pancake onto the surface.
Cook until bubbles form on the surface and the edges start to look set, then flip and cook for another 1 to 2 minutes until golden brown and cooked through.
Repeat with remaining batter, adjusting heat as needed to prevent burning.
Serve warm with your favorite toppings.
Notes
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
These pancakes freeze well. Layer them between sheets of parchment paper and store in a freezer bag for up to 2 months. Reheat in the toaster or microwave.
For a dairy-free version, use plant-based milk and oil instead of butter.