Gingerbread Pancakes Recipe
These Gingerbread Pancakes are a festive twist on a classic breakfast favorite, packed with warm spices such as cinnamon, ginger, and allspice, combined with the rich sweetness of molasses. Fluffy and tender, they are perfect for a cozy morning treat during the holiday season or any time you crave a comforting pancake with a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 14 servings (about 14 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons dark brown sugar (light works too)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon allspice
Wet Ingredients
- 2 large eggs, lightly beaten
- 1 3/4 cups buttermilk
- 1/3 cup unsulfered molasses (not blackstrap)
- 1 teaspoon finely grated fresh ginger
- 1/2 teaspoon finely grated lemon zest (optional)
Instructions
- Preheat Oven: To keep the pancakes warm while cooking the entire batch, preheat your oven to 250°F (120°C) and place a large sheet pan inside to warm.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, and allspice. Whisk these together until evenly mixed.
- Add Wet Ingredients: Add the lightly beaten eggs, buttermilk, unsulfered molasses, grated fresh ginger, and optional lemon zest to the dry ingredients. Whisk everything gently until just combined; a few lumps are fine. Avoid overmixing, as this can make the pancakes flat. Allow the batter to rest for about 10 minutes to help develop flavor and texture.
- Preheat Skillet or Griddle: Heat a large skillet or griddle over medium-high heat until hot. Before cooking, spray with cooking spray or lightly grease with oil or melted butter. Reduce heat to medium or medium-low right before cooking the pancakes.
- Cook Pancakes: Spoon 1/4 to 1/3 cup of batter per pancake onto the skillet. Cook for 2-3 minutes, watching for bubbles along the edges. Adjust heat if they brown too quickly. When edges look dry and the underside is golden, flip and cook for another 2 1/2 minutes until golden brown on the other side.
- Keep Warm and Continue Cooking: Remove cooked pancakes and place them on the warm sheet pan in the oven to keep warm. Spray or grease the pan again before cooking remaining batter.
- Serve: Serve the gingerbread pancakes warm with butter, maple syrup, and your favorite toppings. Enjoy a cozy and flavorful breakfast treat!
Notes
- Do not overmix the batter; some lumps are desirable for fluffy pancakes.
- Use unsulfered molasses for the best flavor; avoid blackstrap molasses as it is too bitter.
- Keeping pancakes warm in a low-heat oven helps maintain their texture before serving.
- Adjust heat as needed while cooking to prevent burning or undercooking.
- Optional lemon zest adds a subtle brightness that complements the spices but can be omitted if preferred.
Find it online: https://dishcooks.com/gingerbread-pancakes-recipe/
