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Gingerbread Pancakes

Fluffy gingerbread pancakes infused with warm spices, perfect for cozy breakfasts and festive brunches.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar (packed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 large egg
  • 1 cup buttermilk (or regular milk with 1 tablespoon lemon juice added)
  • 1/4 cup molasses
  • 2 tablespoons unsalted butter (melted)

Method
 

Preparation
  1. In a mixing bowl, whisk together all the dry ingredients: flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
  2. In another bowl, mix the wet ingredients: beat the egg, then stir in the buttermilk, molasses, and melted butter until fully combined.
  3. Pour the wet mixture into the dry ingredients, and stir until just combined. Be careful not to overmix; a few lumps are okay.
Cooking
  1. Heat a skillet or griddle over medium heat and lightly grease it with cooking spray or butter.
  2. For each pancake, pour approximately 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
  3. Flip the pancake and cook for another 2 minutes or until golden brown.
  4. Repeat with remaining batter, adjusting the heat as necessary to prevent burning.

Notes

For a healthier twist, consider using whole wheat flour or a gluten-free flour blend. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster oven.