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
6 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
Description
The pancake batter combines all-purpose flour with several warm spices and both brown and granulated sugars for balanced sweetness. Baking powder and baking soda provide leavening, while molasses contributes deep flavor and moisture. Buttermilk and an egg add tenderness and structure, and vanilla rounds out the flavor. The batter is thick with some lumps, which is typical for tender pancakes.
Cooking on medium heat produces golden pancakes with gently crisp edges and a soft, fluffy interior. The ginger molasses maple syrup, made by combining maple syrup with additional molasses and ground ginger, enhances the gingerbread notes and adds extra depth and sweetness when drizzled over the pancakes.
This makes for a comforting breakfast or brunch dish during cooler seasons when gingerbread flavors are especially appealing. The pancakes are best served immediately while warm and paired with the syrup to enjoy the full melding of spice and sweetness.
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 cloves ground
- pinch salt optional and to taste
- ¾ cup buttermilk
- 1 egg large
- 3 tablespoons light medium, or dark molasses (not blackstrap; it’s too pungent)
- 1 tablespoon canola oil 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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