Description
Delicious Gingerbread Pancakes featuring warm spices like cinnamon and ginger with rich molasses, perfect for a cozy holiday breakfast or brunch. These fluffy buttermilk pancakes are easy to make and topped with maple syrup or whipped gingerbread butter for extra indulgence.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
Wet Ingredients
- 1 ⅓ cups (327 g) buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and cooled slightly
- 3 tablespoons molasses
Toppings
- Maple syrup, for topping
- Whipped Gingerbread Butter, optional for topping
Instructions
- Mix Dry Ingredients. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground ginger, and kosher salt until evenly combined.
- Combine Wet Ingredients. In a medium bowl, whisk together the buttermilk, large egg, melted unsalted butter, and molasses until smooth and well blended.
- Make the Batter. Pour the wet ingredients into the dry ingredients and stir just until incorporated. If the batter seems too thick to pour, add a little more buttermilk to thin it slightly.
- Preheat the Skillet. Spray a nonstick skillet or griddle with cooking spray and heat over medium heat, about 300°F, until hot.
- Cook Pancakes (First Side). Pour ⅓ cup of batter into the skillet and spread out to about a 4-inch diameter if needed. Cook for 3-4 minutes until bubbles form and begin popping on top, and the bottom is golden brown.
- Flip Pancakes. Gently but quickly flip the pancakes and cook the other side for another 3-4 minutes until golden brown and cooked through.
- Repeat and Clean. Before cooking the next batch, wipe out the pan with a paper towel to remove lingering residue and repeat the cooking process with remaining batter.
- Serve. Serve the pancakes warm topped with maple syrup or your favorite toppings such as whipped gingerbread butter for an extra festive touch.
Notes
- For fluffier pancakes, ensure your baking powder is fresh to get the best rise.
- If buttermilk is unavailable, substitute with regular milk plus a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- Adjust the amount of molasses for sweeter or more intense gingerbread flavor depending on your preference.
- Wiping the pan between batches prevents burning and sticking, ensuring evenly cooked pancakes.
- These pancakes pair wonderfully with whipped cream, chopped nuts, or fresh fruit for added texture and flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
