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Gingerbread Pancakes

Delightful gingerbread pancakes infused with warm spices, perfect for cozy winter mornings.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Comfort Food
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.25 cups granulated sugar
  • 3.5 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoons ground ginger
  • 0.5 teaspoons kosher salt
Wet Ingredients
  • 1.33 cups buttermilk
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 3 tablespoons molasses
Toppings (optional)
  • Maple syrup for topping
  • Whipped Gingerbread Butter optional, for topping

Method
 

Preparation
  1. In a large bowl, mix together the flour, sugar, baking powder, cinnamon, ginger, and salt.
  2. In a separate bowl, whisk together buttermilk, egg, butter, and molasses until well combined.
  3. Gently pour the wet mixture into the dry mixture, stirring until just combined. If needed, add more buttermilk for desired consistency.
Cooking
  1. Prepare a skillet by applying a light coat of cooking spray and preheat to medium heat (around 300°F).
  2. Pour 1/3 cup of batter onto the skillet, forming a 4-inch circle.
  3. Cook pancakes for 3-4 minutes until bubbles form and the edges appear set.
  4. Flip the pancakes and cook for an additional 3-4 minutes until golden brown.
  5. Before each new batch, wipe the skillet with a paper towel to ensure even cooking.
Serving
  1. Serve warm, topped with maple syrup or optional whipped gingerbread butter.

Notes

For crispier pancakes, ensure your skillet is hot enough before pouring in the batter. Adjust spices as per your taste. Be patient while flipping; wait for a golden crust.