Gingerbread Pancakes
User Reviews
5
Gingerbread Pancakes
Description
The Gingerbread Pancakes recipe uses a blend of all-purpose flour, brown and granulated sugars, and a mix of classic warm spices: cinnamon, ginger, and nutmeg. The molasses adds depth and a traditional gingerbread sweetness. The buttermilk and egg provide moisture, while baking powder and baking soda act as leavening agents to give the pancakes a light, fluffy texture. The batter is thick and lumpy, rested briefly before cooking, and cooked on a preheated, oiled skillet until golden brown on both sides, with small bubbles signaling when to flip.
This recipe yields pancakes that balance sweet and spicy notes with a soft, airy crumb. They pair well with butter, syrup, or cream cheese spreads and are suitable for a festive breakfast or brunch.
Using buttermilk is recommended for optimal flavor and rise, as it tenderizes the batter and enhances texture. While you can substitute regular milk, the characteristic fluffy texture is best achieved with buttermilk.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp brown sugar light or dark, packed
- 2 tbsp granulated sugar
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp ground nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1 egg large
- 3 tbsp molasses
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl combine dry ingredients and stir well to combine.
- In a separate container combine wet ingredients and mix well to combine.
- Pour wet mixture into dry mixture and stir until combined but do not over mix. The batter will be lumpy and thick. Let batter sit 2-3 minutes prior to cooking, to allow batter to rise a bit.
- Using a skillet or griddle that is preheated to medium heat and has been prepared with oil or cooking spray, scoop approximately 1/4 cup of the batter onto the cooking surface.
- Cook until sides start to lightly brown and pancake begins to get small air bubble around edges indicating the first side has cooked, then flip to other side and cook until golden brown.
Notes
- Using buttermilk instead of regular milk improves flavor and pancake rise by tenderizing the batter.
- Resting the batter for a few minutes before cooking helps it develop better texture.
- Cook pancakes on a medium-heat greased skillet, flipping when small bubbles form around the edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 266mg | 11% |
| Potassium | 290mg | 6% |
| Fiber | 0g | 0% |
| Sugar | 12g | 24% |
| Vitamin A | 65IU | 1% |
| Calcium | 110mg | 11% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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