Description
These Gingerbread Pancakes are a delightful twist on classic buttermilk pancakes, infused with warm spices like cinnamon and ginger, and sweetened with rich molasses. Fluffy and flavorful, they’re perfect for cozy holiday breakfasts or brunches, served hot with maple syrup and optional whipped gingerbread butter topping.
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 well combined to create the flavorful dry base of your pancake batter.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and molasses until smooth and fully incorporated, adding richness and the gingerbread flavor.
- Make Batter: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Avoid overmixing; add a little more buttermilk if the batter is too thick to pour easily.
- Preheat Skillet: Spray a nonstick skillet or griddle with cooking spray and heat it over medium heat, aiming for a temperature around 300°F to ensure even cooking and perfect browning.
- Cook Pancakes: Pour about ⅓ cup of batter per pancake onto the hot skillet. Spread the batter gently to form approximately 4-inch diameter pancakes. Cook in batches without overcrowding the pan.
- First Side Cooking: Let the pancakes cook for 3-4 minutes until bubbles form and begin to pop on the surface and the underside turns golden brown.
- Flip Pancakes: Carefully flip the pancakes and cook the other side for another 3-4 minutes, until golden and cooked through.
- Repeat and Clean Pan: Wipe out the pan with a paper towel before each new batch to prevent sticking and ensure even cooking. Continue until all batter is used.
- Serve: Serve the pancakes warm, topped generously with maple syrup and optional whipped gingerbread butter for an extra festive touch.
Notes
- Gingerbread Pancakes offer a festive upgrade on classic buttermilk pancakes, infused with the warming spices of cinnamon and ginger plus the rich flavor of molasses.
- They’re wonderfully fluffy and moist, making them a perfect Christmas morning or holiday brunch treat.
- For extra indulgence, try topping with whipped gingerbread butter or a dusting of powdered sugar.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
