Description
These Fluffy Gingerbread Pancakes are a delightful blend of rich molasses and warm spices, bringing festive cheer to your breakfast table. Quick and easy to prepare, they are ideal for any occasion, whether it’s a lazy weekend morning or a cozy holiday brunch.
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.
- Prepare the wet mixture in a separate bowl until smooth.
- Combine wet and dry ingredients gently.
- Let the batter rest for 5 minutes.
- Heat a griddle and pour batter onto it.
- Cook until bubbles form, then flip and cook until golden brown.
- Keep finished pancakes warm in a low oven.
- Serve with whipped cream and maple syrup.
Notes
Batter can be made ahead and stored in the fridge for up to 24 hours.
Adjust the spices to your taste, experimenting with nutmeg or leaving out cloves if preferred.
For gluten-free options, swap flour with a gluten-free blend.
Nutrition
- Serving Size: 2 pancakes
- Calories: 305
- Sugar: 13g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg