Description
Gingerbread Pancakes are a festive twist on classic fluffy buttermilk pancakes, infused with warm spices like cinnamon and ginger and enriched with molasses for a rich, gingerbread flavor. Perfect for a cozy holiday breakfast or anytime you crave a comforting, spiced stack served with maple syrup and optional whipped gingerbread butter.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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 evenly combined to build the foundation of the batter.
- Combine Wet Ingredients: In a medium bowl, whisk the buttermilk, egg, melted butter, and molasses until smooth and thoroughly combined to enhance the batter with moisture and gingerbread flavor.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir just until incorporated. Avoid overmixing to keep the pancakes tender; if the batter is too thick, add a splash more buttermilk until pourable.
- Preheat Pan: Spray a nonstick skillet or griddle with cooking spray and heat over medium heat to about 300°F, ensuring the surface is hot enough to cook the pancakes evenly.
- Cook Pancakes: Pour ⅓ cup of batter per pancake onto the hot skillet, spreading to roughly 4-inch diameter if needed. Cook in batches, taking care not to overcrowd.
- First Side: Cook for 3-4 minutes until bubbles form and start to pop on the surface and the edges look set and golden brown.
- Flip: Gently flip the pancakes and cook for an additional 3-4 minutes on the other side until golden brown and cooked through.
- Clean Pan: Before cooking the next batch, wipe the pan with a paper towel to remove excess oil or residue for even cooking.
- Serve: Serve the pancakes warm topped with maple syrup and, if desired, whipped gingerbread butter for an extra decadent touch.
Notes
- Gingerbread Pancakes combine classic fluffy buttermilk pancakes with warm spices and molasses for a festive flavor perfect for holiday mornings.
- You can adjust the thickness of the batter by adding a little more buttermilk if needed to make pouring easier.
- Cook on medium heat to ensure pancakes cook through without burning on the outside.
- Wiping the pan between batches prevents burning and stuck-on bits, making for perfectly golden pancakes every time.
- For added indulgence, try topping with whipped gingerbread butter or your favorite seasonal syrups and nuts.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
