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 or holiday brunch, they bring a cozy, comforting gingerbread flavor to your morning.
Ingredients
Scale
Pancakes
- 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
- 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 flour, sugar, baking powder, cinnamon, ginger, and salt until well combined.
- Combine wet ingredients: In a medium bowl, whisk the buttermilk, egg, melted butter, and molasses. Pour this mixture into the dry ingredients and stir just until incorporated, adding a bit more buttermilk if the batter is too thick to pour.
- Preheat cooking surface: Spray a nonstick skillet or griddle with cooking spray and heat over medium heat, about 300°F, until hot.
- Cook pancakes: Pour ⅓ cup of batter into the skillet and spread gently to about a 4-inch diameter. Cook for 3-4 minutes until bubbles appear on the surface and edges look set.
- Flip pancakes: Carefully flip the pancakes and cook an additional 3-4 minutes until the other side is golden brown.
- Repeat and clean pan: Before cooking the next batch, wipe the pan with a paper towel. Continue cooking remaining batter in batches, avoiding overcrowding.
- Serve: Serve the pancakes warm with maple syrup or your favorite toppings like whipped gingerbread butter.
Notes
- Use buttermilk for tender, fluffy pancakes with a slight tang that complements the spices.
- If the batter is too thick, add more buttermilk a tablespoon at a time to reach desired consistency.
- Cooking at medium heat prevents burning while ensuring the pancakes cook through.
- Wiping the pan between batches prevents burnt bits from affecting the flavor and texture.
- Optional whipped gingerbread butter adds a rich and festive flavor for an extra special touch.
- Storage tip: leftover pancakes can be refrigerated for up to 2 days or frozen for up to 1 month; reheat in a toaster or microwave.
Nutrition
- Serving Size: 1 pancake
- Calories: 160 kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
