Description
These gingerbread pancakes are filled with warmth from molasses and spices, making them a comforting breakfast idea that’s easy to prepare and perfect for festive occasions.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 1/4 cup molasses
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a bowl, whisk together all dry ingredients: flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In another bowl, mix the wet ingredients: buttermilk, molasses, egg, melted butter, and vanilla extract until smooth.
- Combine wet and dry mixtures, stirring gently until just combined; don’t overmix.
- Heat a skillet over medium heat, greasing it lightly with butter or oil.
- Pour 1/4 cup of batter for each pancake; cook until bubbles form on top, about 2-3 minutes, then flip and cook until golden brown, about 2 more minutes.
- Serve warm with toppings of your choice.
Notes
For gluten-free pancakes, substitute with a gluten-free flour blend.
To enhance flavor, try adding chocolate chips or nuts to the batter.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 12g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg