Description
These Gingerbread Pancakes are fluffy buttermilk pancakes infused with warm spices like cinnamon and ginger and sweetened with rich molasses. Perfect for a festive breakfast, they deliver the cozy flavors of gingerbread in every bite, ideal for the holiday season or a special morning treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
Wet Ingredients
- 1 ⅓ cups (327 g) buttermilk
- 1 large egg, (room temperature)
- 3 tablespoons unsalted butter, (melted and cooled slightly)
- 3 tablespoons molasses
Toppings
- maple syrup, (for topping)
- Whipped Gingerbread Butter (optional, for topping)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground ginger, and kosher salt until well combined.
- Mix Wet Ingredients: In a medium bowl, whisk together the buttermilk, room temperature egg, melted and slightly cooled unsalted butter, and molasses until smooth and combined.
- Combine Batter: Pour the wet ingredients into the dry ingredient bowl and stir gently just until incorporated. If the batter is too thick for pouring, add a splash more buttermilk to adjust the consistency.
- Heat Skillet: Spray a nonstick skillet or griddle with cooking spray and heat over medium heat, approximately 300°F, until hot.
- Cook Pancakes (First Side): Pour ⅓ cup of batter onto the skillet for each pancake, spreading slightly to about a 4-inch diameter if needed. Cook carefully in batches to avoid overcrowding, allowing about 3-4 minutes for bubbles to form and pop on the surface and the underside to turn golden brown.
- Flip Pancakes: Gently flip the pancakes using a spatula and cook for an additional 3-4 minutes until the other side is also golden brown and the pancakes are cooked through.
- Clean Skillet Between Batches: Before cooking the next batch, wipe out the skillet with a paper towel to remove excess oil or residue for perfectly cooked pancakes.
- Serve: Serve the pancakes warm with maple syrup and optional Whipped Gingerbread Butter as toppings.
Notes
- For extra flavor, try adding a pinch of nutmeg or cloves to the batter along with cinnamon and ginger.
- If you don’t have buttermilk, you can substitute it by adding 1 tablespoon of lemon juice or vinegar to 1 ⅓ cups of milk and letting it sit for 5 minutes.
- Whipped Gingerbread Butter adds a creamy, spiced touch as a topping and can be prepared by whipping softened butter with molasses and ground ginger.
- Make sure not to overmix the batter to keep the pancakes fluffy and tender.
- Adjust cooking temperature if pancakes brown too quickly before cooking through.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
