Gingerbread Pancakes
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5.0
15 reviews
Excellent
Gingerbread Pancakes
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This Gingerbread Pancake recipe is steeped in the cozy, comforting flavors of Christmas. It’s a delightfully seasonal twist on a breakfast favorite, perfect for Christmas morning.
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Ingredients
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 1¼ cup whole milk (300ml)
- 2 large eggs
- ⅓ cup unsulphured molasses (80ml)
- 4 tablespoons unsalted butter melted (56g)
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Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- In a separate bowl, whisk together the milk, eggs, molasses, and melted butter until well combined. Pour the wet ingredients into the dry ingredients, and whisk together until just combined. (A few lumps are okay.)
- Preheat a griddle or nonstick skillet over medium heat. Lightly grease with butter.
- Working in batches, drop the batter by about ¼ to ⅓ cup for each pancake onto the skillet, and cook until bubbles form on top and the bottom is golden brown, 2 to 3 minutes. Flip the pancakes and cook until golden on the other side, about 2 minutes. Continue, buttering the pan between batches. Serve the warm pancakes with butter and maple syrup, if desired.
Notes
- Leave the lumps! Leaving your pancake batter a little bit lumpy actually cooks up into the perfect fluffy pancakes. Make sure there aren’t any dry streaks of flour remaining, but don’t worry about getting it perfectly smooth. Less work, with a good benefit!
- Keep cooked pancakes warm by placing a wire rack set inside a sheet pan in the oven at 200F. After each pancake is done, pop it in the oven to keep it toasty until the whole batch is ready to serve. That way the whole family can eat a stack of warm pancakes all at the same time.
- Mind your stovetop. Different cooktops perform differently, so medium heat on my stove might really be medium-low heat on yours. If your gingerbread pancakes are browning too quickly, turn it down. Conversely, if they’re looking pale and aren’t easy to flip after 2-3 minutes, you might need to turn the heat up.
- For sweeter pancakes, replace 2 tablespoons of the molasses with 2 tablespoons of dark brown sugar. You’ll still get the deep, molasses flavor but with an extra hint of sweetness in each pancake.
- Add mix-ins! For more fun and flavor, sprinkle chocolate chips, dried cranberries, or chopped toasted nuts onto each pancake at the start of cooking.
Nutrition Information
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Calories
498kcal
(25%)
Carbohydrates
75g
(25%)
Protein
12g
(24%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
132mg
(44%)
Sodium
940mg
(39%)
Potassium
650mg
(19%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
612IU
(12%)
Vitamin C
0.04mg
(0%)
Calcium
309mg
(31%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 75g | 25% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 132mg | 44% |
| Sodium | 940mg | 39% |
| Potassium | 650mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 612IU | 12% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 309mg | 31% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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