Description
Savor the cozy flavors of fluffy gingerbread pancakes made with molasses, warm spices, and served with maple syrup. A quick and delightful breakfast!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup molasses
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 1 ¼ cups milk
- 3 tablespoons butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- Whipped cream
- Maple syrup
- Chopped pecans (optional)
- Fresh or dried cranberries (optional)
Instructions
- Sift together dry ingredients in a large bowl.
- Whisk together wet ingredients in a separate bowl.
- Pour wet mixture into dry ingredients and mix until just combined.
- Let the batter rest for about 5 minutes.
- Preheat a griddle over medium heat and grease lightly.
- Pour ¼ cup batter onto the hot griddle for each pancake.
- Cook until bubbles form and edges look dry, then flip and cook until golden brown.
- Serve warm with whipped cream, maple syrup, and optional toppings.
Notes
Avoid overmixing the batter to ensure fluffy pancakes.
If the first pancake is not perfect, adjust the heat and try again.
You can use almond or oat flour for a gluten-free version.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg