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Gingerbread Pancakes

Gingerbread Pancakes: Your Cozy Holiday Morning Treat

Enjoy these Gingerbread Pancakes, a delightful twist on breakfast that brings holiday cheer with warm spices and rich molasses.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour Provides structure; whole wheat flour can create a denser pancake.
  • 2 teaspoons baking powder Creates leavening for fluffiness; no direct substitutions recommended.
  • 1 teaspoon ground ginger Adds a warm, spicy flavor; substitute with a gingerbread spice mix if needed.
  • 1 teaspoon ground cinnamon Enhances warmth and depth; can use a commercial spice mix in a pinch.
  • 1/4 teaspoon ground cloves Contributes to the distinctive gingerbread flavor; omit if unavailable.
  • 1/4 teaspoon salt Balances sweetness; no substitution needed.
  • 1 large egg Provides richness and binds the batter; flaxseed or chia seed mixture makes a great vegan alternative.
  • 1 cup milk Hydrates the batter for texture; substitute with almond milk for a dairy-free option.
  • 1/4 cup melted butter Adds richness and moisture; swap with coconut oil for a dairy-free version.
  • 1/4 cup molasses Gives a unique sweetness and flavor profile; can substitute with brown sugar or maple syrup if necessary.
  • 2 tablespoons brown sugar Enhances sweetness; regular sugar can work, but expect a slight flavor change.
  • 1 teaspoon vanilla essence Adds aromatic richness; omit if unavailable.

Equipment

  • large bowl
  • medium bowl
  • whisk
  • spatula
  • cast-iron skillet

Method
 

Step-by-Step Instructions for Gingerbread Pancakes
  1. In a large bowl, whisk together flour, baking powder, ground ginger, ground cinnamon, ground cloves, and salt until combined.
  2. In a separate medium bowl, mix together melted butter, molasses, egg, milk, and vanilla essence until well blended.
  3. Create a well in the center of the dry ingredients and gently pour in the wet mixture. Fold together until just combined.
  4. Heat a skillet over medium-low heat and add a small pat of butter. Once sizzling, pour 1/3 cup of batter onto the skillet.
  5. Cook until bubbles appear, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
  6. Stack pancakes on a warm plate, top with butter and maple syrup, and serve immediately.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 35gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 100mgIron: 1.5mg

Notes

Do not overmix the batter; a few lumps will keep your Gingerbread Pancakes fluffy and tender. Ensure your skillet is properly heated to avoid sogginess.

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