Save Fluffy pancakes infused with warm gingerbread spices, perfect for a festive breakfast or winter brunch.
I enjoy making these pancakes for holiday mornings they bring warmth and joy to the family table.
Ingredients
- Dry Ingredients: 1½ cups (190 g) all-purpose flour, 1 tbsp baking powder, 1 tsp ground ginger, 1 tsp ground cinnamon, ¼ tsp ground cloves, Pinch of salt
- Wet Ingredients: 2 large eggs, ¾ cup (190 ml) milk, 2 tbsp molasses, 2 tbsp brown sugar, ½ stick (¼ cup or 65 g) unsalted butter melted (plus more for cooking), ½ tsp vanilla extract
Instructions
- Step 1:
- In a large mixing bowl whisk together the flour baking powder ground ginger ground cinnamon ground cloves and salt
- Step 2:
- In a separate bowl whisk together the eggs milk melted butter molasses brown sugar and vanilla extract until well combined
- Step 3:
- Make a well in the center of the dry ingredients and pour in the wet mixture Gently fold together with a wooden spoon or spatula until just combined do not overmix (a few lumps are fine)
- Step 4:
- Heat a heavy-based pan or cast-iron skillet over medium-low heat Lightly grease with a little butter
- Step 5:
- Pour about ⅓ cup of batter per pancake into the pan Cook for 2 3 minutes until bubbles begin to form on the surface and the edges look set Flip and cook for another 2 3 minutes until golden brown and cooked through
- Step 6:
- Repeat with remaining batter adding more butter to the pan as needed
- Step 7:
- Stack pancakes and serve warm topped with butter and maple syrup
Save This recipe always brings our family together especially during chilly holiday mornings.
Notes
For extra flavor top with whipped cream toasted pecans or a dusting of powdered sugar Substitute whole wheat flour for half the all-purpose flour for a heartier texture If you prefer a dairy-free version use plant-based butter and milk alternatives
Required Tools
Mixing bowls Whisk Wooden spoon or spatula Measuring cups and spoons Heavy-based pan or cast-iron skillet Ladle or measuring cup (for portioning batter)
Nutritional Information
Calories 225 Total Fat 7 g Carbohydrates 34 g Protein 5 g per serving
Save Serve these pancakes warm with butter and maple syrup for the best experience.
Recipe Questions & Answers
- → What spices give the pancakes their gingerbread flavor?
The flavor comes from ground ginger, cinnamon, and a hint of ground cloves, combining to create the warm gingerbread taste.
- → Can I use whole wheat flour instead of all-purpose?
Yes, substituting half of the all-purpose flour with whole wheat flour will add a heartier texture while maintaining great taste.
- → How do I prevent the pancakes from becoming tough?
Be careful not to overmix the batter; folding until just combined keeps the pancakes tender and fluffy.
- → What is the best way to cook the batter for even pancakes?
Use medium-low heat on a heavy-based pan or cast-iron skillet, greased lightly with butter. Pour ⅓ cup batter per pancake and cook until bubbles form before flipping.
- → Are there dairy-free adaptations for this dish?
Yes, plant-based milk and dairy-free butter substitutes can be used without compromising the warm flavor and texture.