Homemade Gingerbread Pancakes
Quick and easy to make, these Gingerbread Pancakes are a must-try for a cozy, festive breakfast that feels like a special treat any day of the week!
Servings: 6 people
Equipment
- measuring cups
- Measuring spoons
- whisk
- large mixing bowl
- Griddle or skillet
- Spatula
- Large spoon or ladle
Ingredients
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 2 large eggs
- ¼ cup molasses
- 1 ½ cup buttermilk
- ¼ cup vegetable or canola oil
For Serving:
- Maple syrup
- Butter
- Whipped cream
- Powdered sugar
Instructions
Make Pancake Batter:
- Add the flour, sugar, baking powder, salt, and all the seasonings to a large measuring cup or mixing bowl and whisk until well combined.
- Add the egg, molasses, milk, and oil to the dry ingredients and whisk until smooth and fully combined.
Cook Pancakes:
- Heat a griddle or skillet to medium heat and spray it with cooking spray.
- Scoop the pancake batter onto the hot griddle and cook for 4-5 minutes or until the pancakes are golden brown on the bottom.
- Flip the pancakes and cook on the other side for 2-3 minutes or until golden brown and fully cooked through.
- Remove the pancakes from the griddle and keep them warm while you repeat the process with the remaining batter.
Serve:
- Serve the pancakes immediately with your choice of toppings, such as maple syrup, butter, whipped cream, or powdered sugar.
Nutrition
Serving: 2pancakes | Calories: 357kcal | Carbohydrates: 53g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 902mg | Potassium: 377mg | Fiber: 2g | Sugar: 18g | Vitamin A: 184IU | Vitamin C: 0.1mg | Calcium: 364mg | Iron: 4mg