Gingerbread Pancakes Recipe
Deliciously spiced gingerbread pancakes that combine the warmth of ginger, cinnamon, and cloves with a rich molasses sweetness. These fluffy pancakes are perfect for a cozy breakfast or brunch, served stacked with butter and maple syrup for a festive treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1½ Cups | 190g Flour
- 1 Tbsp Baking Powder
- 1 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Cloves
- Pinch of Salt
Wet Ingredients
- 2 Eggs
- ¾ Cup | 190ml Milk
- ½ Stick | ¼ Cup | 65g Melted Butter + more for cooking
- 2 Tbsp Molasses
- 2 Tbsp Brown Sugar
- ½ Teaspoon Vanilla Essence
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, and a pinch of salt until well combined.
- Mix wet ingredients: In a smaller bowl, combine the melted butter, molasses, eggs, milk, and vanilla essence, mixing well.
- Combine wet and dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the batter together with a wooden spoon until no dry flour remains, being careful not to overmix.
- Heat the pan: Place a heavy-based pan, such as a cast iron skillet, over medium-low heat and allow it to warm thoroughly.
- Cook pancakes: Add a small amount of butter to the pan. Using about ⅓ cup of batter for each pancake, pour it into the pan. Cook each pancake for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown and cooked through.
- Repeat: Continue cooking remaining batter, adding more butter to the pan as needed to prevent sticking.
- Serve: Stack pancakes high on a plate, topping generously with butter and maple syrup. Serve warm and enjoy your comforting gingerbread pancakes.
Notes
- For a dairy-free version, substitute milk with almond or oat milk and use coconut oil instead of butter.
- Adjust the spices to your preference—add more ginger for extra warmth or a pinch more cloves for a deeper aromatic flavor.
- Ensure the pan is not too hot to avoid burning the molasses-rich batter.
- Leftover pancakes can be stored in the refrigerator for up to 2 days and reheated in a toaster or microwave.
- Serve with whipped cream or fresh fruit for added indulgence.
Keywords: gingerbread pancakes, holiday pancakes, spiced pancakes, breakfast recipe, molasses pancakes
Find it online: https://platedbyemma.com/gingerbread-pancakes-recipe/
