Gingerbread Pancakes
User Reviews
5
Gingerbread Pancakes
Description
This Gingerbread Pancakes recipe combines dark brown sugar, molasses, and a blend of winter spices with buttermilk to create a batter that yields tender pancakes with a soft crumb and gentle spice notes. The batter is cooked on a griddle until bubbles form and edges dry out before flipping, ensuring an even, golden-brown finish. The use of molasses imparts moisture and depth of flavor, balancing the spicy cinnamon, ginger, and allspice. Serving these pancakes warm highlights their comforting aroma and flavor, making them a seasonal breakfast choice.
The texture is soft with lightly crisped edges, typical of pancakes cooked on medium-low heat, and the molasses adds a pleasant chewiness. The moderate use of spices allows the pancakes to carry a warm, mildly spicy flavor without overpowering the palate. These pancakes can be served with butter, syrup, or a dusting of powdered sugar depending on preference.
Because they include baking powder and baking soda along with acidic buttermilk, the pancakes rise to a fluffy height. Brushing the griddle with melted butter prevents sticking and adds a subtle richness. The batter is portioned in 1/4 cup scoops, producing about eight 4-inch pancakes, manageable for a small group or family.
Ingredients
- 1/4 cup dark brown sugar firmly packed
- 2 egg at room temperature, large
- 3 tablespoons butter melted, divided, unsalted
- 1/4 cup molasses not blackstrap
- 1/4 cup buttermilk at room temperature
- 1/2 cup water about 80F, warm
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon allspice
Instructions
- In a large bowl, whisk together the brown sugar, eggs, molasses, 2 tablespoons melted butter, buttermilk, and water until well-combined.
- Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Stir just until combined.
- Heat a large griddle or pan over medium heat until hot.
- Brush with some of the remaining tablespoon of melted butter.
- Pour about 1/4 cup batter onto the hot surface.
- Reduce the heat to medium-low, and cook until small bubbles appear and the edges start to look dry, about 3-4 minutes.
- Flip the pancakes over; cook until lightly browned on the other side, about 1 minute more.
- Repeat with the remaining batter to make about 8 pancakes, each about 4 inches in diameter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 186kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 53mg | 18% |
| Sodium | 245mg | 10% |
| Potassium | 261mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 191IU | 4% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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