Gingerbread Pancakes Recipe

I just whipped up these gingerbread pancakes and they’re seriously a game-changer for my mornings with their punchy spices and that unexpected molasses sweetness that makes every bite feel like a cozy little rebellion.

I love my gingerbread pancakes becuz they mix all-purpose flour and baking powder with warming spices like ginger, cinnamon, cloves and nutmeg. I think the molasses, eggs, milk, melted butter and vanilla create a balanced treat with a fair nutritional profile, perfect for your morning boost.

Ingredients

• All-purpose flour provides carbohydrates for energy and gives the pancakes a sturdy base.
• Molasses offers deep sweetness and moistness, contributing to that rich, gingerbread flavor.
• The spices (ginger, cinnamon, cloves, nutmeg) deliver warm aroma and a comforting, flavorful kick.
• Eggs add a good dose of protein, helping bind the mix together nicely.
• Milk lends creaminess and smooth texture while enriching the batter’s overall consistency.
• Butter and vanilla extract pack extra flavor that makes every bite satisfyingly luscious.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 2 tablespoons molasses
• 2 large eggs
• 1 cup milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

How to Make this

1. In a large bowl, whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg together real good.

2. In a separate bowl mix 2 tablespoons molasses, 2 large eggs, 1 cup milk, 2 tablespoons melted unsalted butter and 1 teaspoon vanilla extract until they are well combined.

3. Pour the wet mixture into the dry ingredients and lightly stir them together until just combined dont overmix cause that can make the pancakes tough.

4. Let the batter rest for about 5 minutes so the flavors can meld a little bit.

5. While the batter sits, heat a nonstick pan over medium heat and lightly grease it with a bit of butter or oil.

6. Scoop around 1/4 cup batter per pancake onto the pan keeping some space between them.

7. Cook each pancake for about 2-3 minutes until bubbles form on the surface and the edges start looking set.

8. Flip the pancake carefully and cook for another 1-2 minutes until it becomes a slightly golden brown color.

9. Remove your cooked pancakes and place them on a plate, keeping them warm while you cook the rest.

10. Serve your Gingerbread Pancakes topped with your favorite additions like powdered sugar or maple syrup and enjoy your tasty breakfast!

Equipment Needed

1. Large mixing bowl for the dry ingredients
2. Another mixing bowl for the wet ingredients
3. Measuring cups and measuring spoons for accuracy
4. Whisk for mixing the dry ingredients thoroughly
5. Nonstick frying pan that can evenly heat over medium heat
6. Spatula for flipping the pancakes
7. Stove to cook the pancakes
8. Paper towel or oil brush to lightly grease the pan
9. Plate to serve the pancakes while keeping them warm

FAQ

• Q: Can i use a dairy alternative for the milk?
  A: Yup, almond or oat milk works just fine. Just note that the batter might be a bit thinner so you maybe need a tad more flour next time.
• Q: Do i need to melt the butter, or can i use oil instead?
  A: Melted butter gives a nice flavor, but if you’re short on butter, a neutral oil will do. Just use a little less oil than the butter amount.
• Q: How do i get the pancakes extra fluffy?
  A: Dont overmix the batter. Let it rest for a few minutes so the baking powder has more time to work its magic, then cook ’em gently on a medium heat.
• Q: How long should i cook each side?
  A: Generally, about 2 to 3 minutes on each side is good. Look for small bubbles on the surface before flipping, and the edges should start to dry out a bit.
• Q: Can i make the batter ahead of time?
  A: It’s best to cook the batter right after mixing since the leavening agents lose their power over time, but if you must, let it sit for no more than an hour.

Gingerbread Pancakes Recipe Substitutions and Variations

• You can replace unsalted butter with an equal amount of coconut oil if you prefer a dairy-free option, it gives a subtle flavor twist.
• If you’re out of milk, try using almond, oat or soy milk instead, though the texture might be a bit different.
• Instead of molasses, you can use dark corn syrup or even a mix of honey with a splash of lemon juice to keep that tangy kick.
• If you don’t have vanilla extract on hand, a bit of maple syrup can do the trick for a warm, sweet note.

Pro Tips

1. Make sure you dont overmix the batter. A few lumps are totally okay cause too much stirring can make your pancakes tough and chewy instead of fluffy like you want em to be.
2. Let the batter sit for a bit (around 5 minutes) so all the flavors have time to blend. Trust me, that short wait makes a big difference in how yummy the pancakes turn out.
3. Use a good nonstick pan and preheat it on medium heat. Don’t rush it! A properly heated and lightly greased pan helps get that golden color without the pancakes sticking.
4. When you flip the pancakes, be gentle. Use a flat spatula and make sure the edges have set well. If you try flipping them too soon, they might break and that’s a bummer.