These Gingerbread Pancakes capture all the cozy, spicy goodness of your favorite holiday cookie in pancake form. They’re warm and fluffy and perfect for chilly mornings or as a festive centerpiece for brunch gatherings!
Ingredients
- 2 cups flour
- 2 tablespoons dark brown sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon coarse kosher salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1¼ cups whole milk
- ⅓ cup molasses (not blackstrap)
- 2 eggs
- 3 tablespoons unsalted butter , melted
- gingerbread syrup
Instruction
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, allspice and cloves. Set aside.
- In a separate bowl, whisk together the milk, molasses, eggs and melted butter.
- Combine the wet ingredients to the dry ingredients and gently stir until combined. Do not overmix, some small lumps are normal.
- Heat a nonstick griddle or nonstick skillet over medium-low heat (325°F)*. Measure 1/4 cup of pancake batter and drop onto the heated surface about 6 inches apart. Allow to cook until small bubbles form, then flip and cook for another 1-2 minutes or until lightly browned. Transfer to another plate or warm oven and continue with the remaining batter.
- Serve with a pad of butter and gingerbread syrup.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!
