Gingerbread Pancakes Recipe
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Gingerbread Pancakes Recipe
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Warm spices and molasses transform traditional buttermilk pancakes into soft and fluffy gingerbread pancakes. Use a cookie cutter to shape them into Gingerbread Man Pancakes!
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Ingredients
- 2 cup all purpose flour
- 2 ½ teaspoons ginger
- 2 ½ teaspoons baking powder
- 2 teaspoons cinnamon
- ¾ teaspoon salt
- ¾ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 ¾ cup buttermilk
- ⅓ cup molasses
- ¼ cup vegetable oil
- 2 eggs + 1 yolk
- 2 tablespoons brown sugar
- 2 tablespoons sugar
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Instructions
- Preheat a medium-sized skillet or griddle over medium heat on your stovetop.
- While the griddle heats up, in a large mixing bowl, combine the dry ingredients, which include flour, ginger, baking soda, cinnamon, salt, nutmeg, and cloves.
- In a separate large mixing bowl, combine all the wet ingredients, which include buttermilk, molasses, vegetable oil, eggs, brown sugar, and sugar. Whisk until well combined.
- Add the flour mixture to the wet ingredients and mix until just combined.
- Once the skillet or griddle is hot, grease it with butter, oil, or baking spray.
- Ladle about ⅔ cup of batter to the center of the hot griddle. Let cook for about 1 minute, or until the batter is cooked around the edges and small bubbles in the center have started to pop.
- Flip the pancake over and cook for an additional 30-45 seconds.
- Once the pancake has cooked all the way through, remove it from the skillet, and place it on a plate or baking sheet.
- Add more butter or baking spray to the hot skillet and repeat the cooking process with the remaining batter. Serve the pancakes while warm.
Notes
- Avoid Flat Pancakes - Check the expiration date on your box of baking powder to ensure it is still fresh. Otherwise, you may have flat pancakes due to old baking powder.
- Don't Overmix - Once the flour mixture has been added to the recipe, ensure you only mix until just combined. Overmixing can result in rubbery pancakes.
- Cooking Times - Cooking times may vary depending on the temperature of your skillet. You may need to adjust the cooking time accordingly.
- When To Serve - These pancakes taste the best when they are served immediately after cooking. However, leftover pancakes may be reheated in the microwave to restore freshness.
- Gluten-Free Gingerbread Pancakes - To make these gingerbread pancakes gluten-free, use almond flour or other gluten-free flour instead of all-purpose flour, and add 2 teaspoons of xanthan gum to the flour mixture.
- Vegan Gingerbread Pancakes - Use plant-based milk instead of buttermilk, olive oil, coconut oil, or avocado oil instead of vegetable oil and butter.
- Storing - Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.
- Freezing - Place the pancakes in a sealed, airtight freezer bag, and they keep for up to 3 months.
Nutrition Information
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Calories
306kcal
(15%)
Carbohydrates
59g
(20%)
Protein
8g
(16%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
62mg
(21%)
Sodium
396mg
(17%)
Potassium
614mg
(18%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
197IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
217mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 59g | 20% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 396mg | 17% |
| Potassium | 614mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 217mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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