Our delectable Gingerbread Pancakes provide a delightful twist on a classic breakfast favorite. These pancakes boast a perfect balance of flavors – the subtle heat of ginger, the sweetness of molasses, and the aromatic blend of spices create a symphony for your taste buds. The batter, crafted to perfection, yields pancakes that are moist, airy, and golden-brown, promising a delightful melt-in-the-mouth experience with every bite. Top them with a dollop of whipped cream, a drizzle of maple syrup, or a sprinkle of powdered sugar to elevate their charm.
1 cup all-purpose flour
1 cup whole milk
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 tablespoon brown sugar
1 tablespoon molasses
2 tablespoon butter, melted and cooled slightly
01In a medium bowl, combine the flour, brown sugar, baking powder, salt, ginger, cinnamon, nutmeg, allspice, and cloves. Mix well.
02In a smaller bowl, whisk together the milk, egg, molasses, and melted butter.
03Pour the wet ingredients into the dry and mix with a spoon until everything is just wet. Allow the batter to rest a few minutes.
04While the batter is resting, preheat a large skillet or griddle on medium heat.
05Spray your pre-heated skillet or griddle with non-stick spray or add just enough butter to coat the bottom.
06Scoop out ¼ cup of the batter for large pancakes, or 1/8 cup for small. Pour onto the hot skillet or griddle about 1-2 inches apart. You may need to work in batches.
07Cook until bubbles begin to form on the tops, about 2-3 minutes. Flip and cook an additional 1-2 minutes or until just lightly browned.
08Remove to a plate to cool.
09Top pancakes with butter and syrup or a dollop of whipped cream and a light dusting of cinnamon or sprinkles for fun.