Description
These Gingerbread Pancakes bring the warmth of spices and sweetness of molasses to your breakfast table. Perfectly fluffy and quick to make, they’re a delightful twist on a classic breakfast dish!
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 (optional)
- Maple syrup (optional)
- Chopped pecans (optional)
- Cranberries (optional)
Instructions
- Sift and combine dry ingredients in a bowl.
- Whisk wet ingredients in a separate bowl until smooth.
- Create a well in the dry ingredients, then pour in wet ingredients and mix gently until combined.
- Let the batter rest for 5 minutes.
- Preheat the griddle and grease lightly.
- Pour ¼ cup batter onto the griddle, cook until bubbles form, then flip and cook until golden.
- Keep warm in the oven while finishing the batch and serve with desired toppings.
Notes
Avoid overmixing the batter to keep pancakes light and fluffy.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
These pancakes freeze well; place parchment between layers and seal in a freezer-safe bag.
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg