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Gingerbread Pancakes

These Gingerbread Pancakes blend the warm spices of gingerbread cookies into a fluffy pancake, perfect for cozy breakfasts and holiday gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American, Holiday
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour For that fluffy texture; can substitute with a gluten-free blend.
  • 0.25 cups granulated sugar Can replace with brown sugar for richer flavor.
  • 3.5 teaspoons baking powder Acts as the leavening agent for fluffiness.
  • 1 teaspoon ground cinnamon For that warm, spiced flavor.
  • 0.5 teaspoon ground ginger Gives the characteristic gingerbread kick.
  • 0.5 teaspoon kosher salt Enhances all the flavors.
Wet Ingredients
  • 1.33 cups buttermilk Adds moisture and tang; can substitute with milk + vinegar or lemon juice.
  • 1 large egg Room temperature; binds the mixture together.
  • 3 tablespoons unsalted butter Melted and cooled slightly; adds richness.
  • 3 tablespoons molasses Secret ingredient for signature flavor.
For Serving
  • maple syrup A must for that classic finish.
  • whipped gingerbread butter An indulgent addition.

Method
 

Preparation
  1. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, cinnamon, ginger, and salt until there are no lumps.
  2. In a medium bowl, whisk together the wet ingredients: buttermilk, egg, melted butter, and molasses until smooth.
  3. Pour the wet mixture into the dry ingredients and gently stir until just combined; don't worry about a few lumps.
  4. If the batter is too thick, add a splash of buttermilk to achieve the right consistency.
Cooking
  1. Preheat a nonstick skillet over medium heat; test with water to ensure it's ready.
  2. Lightly spray the skillet with cooking spray to prevent sticking.
  3. Pour 1/3 cup of batter onto the skillet and cook for 3-4 minutes until bubbles form and the edges look set.
  4. Flip and cook for another 3-4 minutes until golden brown and cooked through.
  5. Repeat with remaining batter, adjusting heat as necessary.
Serving
  1. Stack the pancakes high and top with maple syrup and whipped gingerbread butter.

Notes

For crispy edges, increase the skillet temperature slightly. Avoid overmixing to ensure fluffy pancakes.