Description
These fluffy gingerbread pancakes offer a delightful blend of spices and molasses that create a warm atmosphere at any breakfast table. Quick to prepare, they’re perfect for busy mornings or festive occasions, delighting everyone with their irresistible flavor and comforting aroma.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup molasses
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 1 ¼ cups milk
- 3 tablespoons butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- whipped cream, maple syrup, chopped pecans, cranberries (optional)
Instructions
- Sift together dry ingredients: flour, baking powder, spices, and salt in a bowl.
- Whisk wet ingredients: milk, molasses, butter, egg, and vanilla extract until smooth.
- Combine wet and dry ingredients gently, ensuring no dry flour remains.
- Let the batter rest for 5 minutes before cooking.
- Heat a griddle over medium heat and grease lightly.
- Pour ¼ cup batter for each pancake and cook until bubbles form, about 2-3 minutes.
- Flip pancakes and cook until golden brown, about 1-2 minutes more.
- Serve warm with whipped cream, syrup, and toppings.
Notes
Avoid overmixing the batter for fluffy pancakes.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 3 months.
Reheat pancakes in the toaster or oven for best results.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg