Description
Gingerbread Pancakes bring festive flavor to your table with their warm spices and hint of molasses. They’re simple to prepare and perfect for holiday breakfasts or cozy weekend brunches. Enjoy a stack topped with butter and syrup for an irresistible treat!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon allspice
- 2 large eggs, lightly beaten
- 1 3/4 cups buttermilk
- 1/3 cup unsulfered molasses
- 1 teaspoon finely grated fresh ginger
- 1/2 teaspoon finely grated lemon zest, optional
Instructions
- Preheat your oven to 250°F and place a large sheet pan inside to keep pancakes warm.
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
- Add the eggs, buttermilk, molasses, fresh ginger, and optional lemon zest, whisking until just combined. Some small lumps are okay; avoid overmixing.
- Let the batter rest for about 10 minutes.
- Preheat a large skillet or griddle over medium-high heat; lower the heat to medium just before cooking.
- Grease the surface lightly and pour 1/4 to 1/3 cup of batter for each pancake.
- Cook each pancake for 2-3 minutes. If they brown too quickly, reduce the heat. Check for bubbles and a dry edge to know when to flip.
- Flip and cook until golden brown on the other side, about 2 1/2 minutes more.
- Remove pancakes or keep them warm in the oven. Grease the pan for the remaining batter.
- Serve pancakes with butter, warm maple syrup, and your favorite toppings.
Notes
These pancakes are best served fresh but can be kept warm in the oven if needed.
For added flavor, try substituting in different types of molasses or adding your favorite spices.
You can easily double the recipe for a larger crowd.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg