Soft and Fluffy Gingerbread Pancakes with Ginger Molasses Maple Syrup
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
14 mins
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Total Time
30 mins
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Servings
8 medium pancakes
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Calories
188 kcal
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Course
Breakfast
Soft and Fluffy Gingerbread Pancakes with Ginger Molasses Maple Syrup
I love the flavors of gingerbread and molasses so much and these pancakes that taste like gingerbread cookies. They’re light, soft, fluffy and there’s a pleasant boldness to them. They’re well-spiced without being overdone, but if you’re more sensitive to spices, tone them down, possibly even halving them; and dial the molasses back to taste. To keep them lighter, I didn’t fry them in butter and instead just sprayed my skillet with cooking spray. Tip – To keep pancakes warm for up to 1 hour, transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm. The pancakes are the perfect warm, comforting start to any chilly winter morning, and they’d be a great brunch or breakfast-in-bed treat, a fabulous Christmas morning option, or eat as for brinner (breakfast-for-dinner). It’ll taste like you’re eating gingerbread cookies for breakfast or dinner.
Ingredients
Pancakes
- 1 cup all-purpose flour
- 2 tablespoons dark brown sugar packed (light brown may be substituted)
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cloves
- pinch salt optional and to taste
- ¾ cup buttermilk
- 1 large egg
- 3 tablespoons light medium, or dark molasses (not blackstrap; it’s too pungent)
- 1 tablespoon canola or vegetable oil
- 1 teaspoon vanilla extract
Ginger Molasses Maple Syrup
- ½ cup maple syrup
- 1 teaspoon to 2 tablespoons light medium, or dark molasses, or to taste
- ½ to 1 teaspoon ground ginger or to taste
Instructions
- Pancakes – In a large mixing bowl, add first 11 ingredients, through optional salt, and whisk to combine; set aside.
- In a large glass measuring cup or medium bowl, add remaining 5 ingredients, through vanilla, and whisk to combine.
- Pour wet mixture over dry ingredients, stirring until just combined. Batter will be fairly thick and some lumps will be present; don’t try to stir them smooth.
- Pre-heat a skillet over medium heat and spray with cooking spray (or use melted butter if you prefer).
- Using a 1/4-cup measure sprayed with cooking spray for easy release, scoop batter onto warm skillet. Cook for about 2 1/2 to 3 minutes. Take a peek at the underside with a spatula, and when golden, flip over.
- Reduce heat to medium-low and cook for 2 to 3 minutes, or until done. Repeat process with the remaining batter, adding more cooking spray to the skillet as needed, and wiping any black residue with a paper towel as needed. Serve immediately. Tip – To keep pancakes warm for up to 1 hour, transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm.
- Ginger Molasses Maple Syrup – Combine all syrup ingredients in a small bowl or serving pitcher and whisk until smooth. Warm syrup mixture in microwave for about 30 seconds if desired. Pour over pancakes. Extra syrup will keep airtight in the refrigerator for many months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8medium pancakes
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 188kcal | 9% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 24mg | 8% |
| Sodium | 294mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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