Gingerbread Pancakes
User Reviews
5
Gingerbread Pancakes
Description
The dry ingredients consisting of all-purpose flour, baking powder, baking soda, salt, and ground spices are whisked together to evenly distribute the spices and leavening agents. Separately, milk, eggs, molasses, and melted butter are combined and then gently mixed into the dry ingredients resulting in a batter that is slightly lumpy but well incorporated. Cooking on a greased griddle over medium heat allows bubbles to form on the surface before flipping, ensuring even cooking and golden brown color on both sides.
The molasses adds a deep, slightly smoky sweetness, while the spices provide warmth typical of gingerbread flavors. These pancakes are served warm with traditional toppings such as butter and maple syrup, enhancing their mild sweetness. For additional texture and flavor, mix-ins like chocolate chips, dried cranberries, or nuts can be added before cooking.
To keep pancakes warm while cooking in batches, they can be placed on a wire rack set inside a sheet pan in a low oven. Adjusting stovetop heat is recommended to avoid undercooked or overly browned pancakes. Substituting part of the molasses with brown sugar can increase sweetness without overpowering the spices.
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 cloves ground
- 1¼ cup milk 300ml, whole
- 2 large egg
- ⅓ cup unsulphured molasses (80ml)
- 4 tablespoons butter melted (56g, unsalted
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
- Do not overmix batter; some lumps help achieve fluffy pancakes.
- Keep cooked pancakes warm on a wire rack inside a low oven to serve all at once.
- Adjust heat as needed since stovetop temperatures vary to prevent burning or undercooking.
- For sweeter pancakes, substitute 2 tablespoons molasses with 2 tablespoons dark brown sugar.
- Add-ins such as chocolate chips, dried cranberries, or chopped nuts can be added to the batter before cooking for variety.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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