Gingerbread Pancakes
User Reviews
5
18 reviews
Excellent
Gingerbread Pancakes
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Gingerbread Pancakes bring classic warm spices like ginger, cinnamon, nutmeg, and cloves into fluffy, golden pancakes. Molasses adds a deep sweetness and moisture, while the batter’s slightly runny consistency cooks up with tender centers and crisp edges. Served with maple syrup, these pancakes balance sweet and spiced flavors for a comforting breakfast treat.
Description
These Gingerbread Pancakes combine a traditional pancake base with ground warm spices, including ginger, cinnamon, nutmeg, and cloves, enhanced by unsulphured molasses for a rich, slightly caramel sweetness. The dry ingredients are whisked together before integrating wet ingredients like water, molasses, eggs, and melted butter, resulting in a runny but well-mixed batter. Cooking on a buttered griddle develops a golden crust and lets bubbles signal when to flip, ensuring tender, spiced pancakes throughout. Serving them with maple syrup complements the molasses and spices, adding extra sweetness and moisture.
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Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp cloves ground
- 1 1/4 cups water
- 1/2 cup unsulphured molasses
- 2 egg large
- 3 Tbsp unsalted butter melted, plus more for griddle
- maple syrup for serving
Instructions
- Preheat an electric griddle to 375 degrees.
- In a mixing bowl whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture and set aside.
- In a separate mixing bowl whisk together water, molasses, and eggs then mix in butter.
- While whisking, pour molasses mixture into well in flour mixture, and mix just until combined (batter should be slightly lumpy and it will also be pretty runny - if you'd like you can let it rest for about 3 minutes and it will thicken).
- Butter griddle then immediately pour batter onto griddle about 1/3 cup at a time.
- Cook until bottom is golden brown and bubbles start to appear on surface edges of pancakes then rotate and cook opposite side until golden brown.
- Serve warm with maple syrup.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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