Description
Delight in these fluffy Gingerbread Pancakes, featuring warm spices like cinnamon and ginger combined with rich molasses for a perfect holiday breakfast treat. These buttermilk pancakes are tender, flavorful, and ideal for cozy mornings topped with maple syrup or whipped gingerbread butter.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
Wet Ingredients
- 1 ⅓ cups (327 g) buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and cooled slightly
- 3 tablespoons molasses
Toppings
- Maple syrup, for topping
- Whipped Gingerbread Butter, for topping (optional)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt to combine all the dry components evenly.
- Combine wet ingredients: In a medium bowl, whisk the buttermilk, egg, melted butter, and molasses until smooth and well incorporated.
- Make batter: Pour the wet mixture into the dry ingredients and stir just until incorporated. If batter is too thick to pour, add a little more buttermilk to reach a pourable consistency.
- Preheat skillet: Spray a nonstick skillet or griddle with cooking spray and heat over medium heat, approximately 300°F, until hot.
- Cook pancakes (first side): Pour ⅓ cup of batter into the skillet and spread gently to about a 4-inch diameter. Cook for 3 to 4 minutes until bubbles form on top and the edges are golden brown.
- Flip pancakes: Quickly but gently flip each pancake and cook for an additional 3 to 4 minutes until the other side is golden brown as well.
- Repeat batches: Wipe the skillet with a paper towel between batches to remove any residue. Cook the remaining batter using the same method, avoiding overcrowding the pan.
- Serve: Serve the pancakes warm, topped with maple syrup or whipped gingerbread butter if desired, for a delicious festive breakfast experience.
Notes
- For extra flavor, try adding a pinch of ground cloves or nutmeg to the dry ingredients.
- If buttermilk is unavailable, substitute with 1 ⅓ cups milk plus 1 tablespoon vinegar or lemon juice, let sit for 5 minutes before using.
- Use a nonstick skillet or a well-seasoned griddle to prevent sticking and ensure easy flipping.
- Adjust sweetness by varying the amount of sugar or molasses according to personal preference.
- Whipped gingerbread butter is optional but adds a creamy and festive touch to the pancakes.
- These pancakes freeze well; reheat in a toaster or oven for a quick breakfast.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
