Gingerbread Pancakes
Warm and fluffy pancakes infused with the cozy flavors of gingerbread, perfect for family breakfasts and special occasions.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder Ensure it's fresh for best rise.
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground dried ginger
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 large egg
- 1.5 teaspoons vanilla extract
- 0.25 cup molasses Provides distinct gingerbread flavor.
- 1.5 cups water
Instructions
Preparation
- In a bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, and cinnamon. Set aside.
- In another bowl, beat the egg with the vanilla extract and molasses until smooth.
- Add the water and whisk until well mixed.
- Combine the flour mixture with the molasses mixture. Stir gently until just mixed, without worrying about lumps.
Cooking
- Heat a lightly oiled griddle over medium-high heat.
- Drop large spoonfuls of batter onto the griddle and cook until bubbles appear and edges look dry.
- Flip the pancakes and cook until golden brown on the other side.
- Repeat with the remaining batter to make a stack of pancakes.
Notes
Serve warm with butter and maple syrup. Optional add-ons include fresh fruit, whipped cream, or powdered sugar. For storage, cool completely, then store in an airtight container for up to 3 days or freeze with parchment paper between pancakes.
Nutrition
Serving: 2gCalories: 220kcalCarbohydrates: 40gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 180mgFiber: 1gSugar: 8g
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