Gingerbread Pancakes
After the success of our eggnog pancakes last week, I really wanted to make Gingerbread pancakes – and I was not expecting these babies to turn out like little caramelized, golden circles of sweet & spicy lusciousness.
Timing plays a huge factor in how this recipe turns out. If you want your pancakes to be fluffier, you need to let the finished batter sit for up to 45 minutes before you start making your pancakes.
If you want denser, chewier pancakes you need to cook the pancakes right away after preparing the batter. It’s all just a made of preference. Both ways yield delicious naturally gingerbread-flavored pancakes with a slightly crunch golden outside from the caramelization of the brown sugar and molasses.
It’s not quite a plate of cookies for breakfast, but it’s darn close!
This gingerbread pancake recipe would also make a delicious mason jar gift – just prep the dry ingredients and attach a tag detailing the remaining (wet) ingredients to whisk in and cooking instructions, and you have a fun and unique gift for the gingerbread lover on your list!
Ingredients for Gingerbread Pancakes
- 1½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ⅛ teaspoon cloves
- ⅛ teaspoon nutmeg
- ¼ cup brown sugar
- 1 tablespoons molasses
- 2 eggs
- 4 tablespoons butter, melted
- ¾ cup milk
Tip: if you have a favorite pancake recipe already, reduce the sugar by two tablespoons and still add the molasses, cinnamon, ginger, cloves, nutmeg and replace the white sugar with brown sugar.
Kitchen Tools You May Find Helpful
- Mixing bowl
- Measuring cups and spoons
- Whisk
- Frying pan
- Spatula
How to Make Gingerbread Pancakes
Place a frying pan or skillet over medium heat and add a tablespoon of oil or butter to the pan.
In a large bowl, whisk together all dry ingredients.
In a separate bowl, mix eggs, milk, molasses, and butter.
Slowly add wet ingredients to dry ingredients and stir until combined.
Using a 1/4 cup measure, portion out the batter into your pan – about 2-3 pancakes at a time – and flip when the tops begins to bubble and the underside has turned a caramel-brown color, about 2 minutes.
Cook for 2 more minutes on the other side and then remove to a warm plate as you repeat with the rest of the batter.
Serve with powdered sugar or maple syrup.
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Gingerbread Pancakes
Ingredients
- 1½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ⅛ teaspoon cloves
- ⅛ teaspoon nutmeg
- ¼ cup brown sugar
- 1 tablespoons molasses
- 2 eggs
- 4 tablespoons butter, melted
- ¾ cup milk
Instructions
- Place a frying pan or skillet over medium heat and add a tablespoon of oil or butter to the pan.
- In a large bowl, whisk together all dry ingredients.
- In a separate bowl, mix eggs, milk, molasses, and butter.
- Slowly add wet ingredients to dry ingredients and stir until combined.
- Using a 1/4 cup measure, portion out the batter into your pan - about 2-3 pancakes at a time - and flip when the tops begins to bubble and the underside has turned a caramel-brown color, about 2 minutes.
- Cook for 2 more minutes on the other side and then remove to a warm plate as you repeat with the rest of the batter.
- Serve with powdered sugar or maple syrup.
Do you know someone who would go crazy for these decadent gingerbread pancakes?
For more delicious gingerbread-inspired recipes, check out our slow cooker gingerbread lattes recipe or our no-cook gingerbread fudge recipe.
Check out our other Breakfast Recipes here:
