Description
These gingerbread pancakes are a delightful blend of warm spices and nostalgia. Easy to make and utterly delicious, they’re perfect for cozy mornings or festive brunches.
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 (optional)
- Fresh or dried cranberries (optional)
Instructions
- Sift and combine dry ingredients in a bowl.
- Whisk wet ingredients in a separate bowl until smooth.
- Fold wet mixture into dry ingredients until just combined.
- Let batter rest for about 5 minutes.
- Preheat griddle and pour batter onto it, cooking until bubbles form.
- Flip pancakes and cook until golden brown.
- Serve topped with whipped cream and maple syrup.
Notes
For a gluten-free option, use a 1:1 gluten-free flour blend.
Make extra and freeze for busy mornings; they keep well for up to 3 months in the freezer.
Consider adding chocolate chips or dried fruit for extra flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 3g
- Sodium: 260mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg