Fluffy Gingerbread Pancakes Recipe
These fluffy gingerbread pancakes bring the warm, comforting spices of gingerbread to your breakfast table with a wholesome twist. Using whole wheat pastry flour and aromatic spices like cinnamon, ginger, and allspice, these pancakes are perfectly balanced with molasses and coconut sugar for a lightly sweet, festive flavor. Ready in just 25 minutes, they’re ideal for a cozy morning treat served with butter and maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (2 pancakes per serving)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients:
- 1 cup (113g) whole wheat pastry flour or white whole wheat flour (or all-purpose flour)
- 2 teaspoons baking powder
- ¾ teaspoon cinnamon
- ¾ teaspoon ginger
- ¼ teaspoon allspice
- ¼ teaspoon salt
Wet Ingredients:
- 1 egg
- 3 tablespoons molasses
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- 1 cup (240g) non-dairy milk (unsweetened almond milk recommended)
- 2 tablespoons melted & cooled coconut oil or melted butter
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, ginger, allspice, and salt thoroughly. Set the bowl aside while you prepare the wet ingredients.
- Combine Wet Ingredients: In a separate large bowl, whisk together the egg, molasses, coconut sugar, vanilla extract, and non-dairy milk until fully blended. Gradually add the dry ingredients to the wet mixture and stir gently with a spoon until just combined. Avoid overmixing to keep the pancakes fluffy. Then fold in the melted and cooled coconut oil or butter.
- Heat Skillet: Lightly grease a large nonstick skillet or griddle with coconut oil or butter and place it over medium heat to warm up.
- Cook Pancakes: Pour about 1/3 cup of batter onto the skillet for each pancake, spreading slightly with a spoon if needed. Cook until bubbles form on the surface, approximately 2 minutes. Flip the pancakes carefully and cook for another 2 minutes until the underside is golden brown.
- Repeat & Serve: After each batch, wipe the skillet clean and re-grease with coconut oil or butter. Adjust heat to medium-low or low if the pancakes cook too quickly or start to burn. Serve warm topped with butter and/or pure maple syrup. This recipe makes 4 servings with 2 pancakes each.
Notes
- Do not overmix the batter to ensure your pancakes stay light and fluffy.
- You can substitute whole wheat pastry flour with white whole wheat or all-purpose flour if preferred.
- Adjust the amount of coconut sugar and molasses for sweetness according to your taste.
- Use a nonstick skillet or griddle for best results and easy flipping.
- Leftover pancakes can be stored in the fridge for up to 2 days and reheated in a toaster or oven.
Find it online: https://dishcooks.com/fluffy-gingerbread-pancakes-recipe/
