Description
These Gingerbread Pancakes are fluffy buttermilk pancakes infused with warm spices like cinnamon and ginger, enriched with molasses for a rich, festive flavor. Perfect for a cozy holiday breakfast or brunch, they are topped with maple syrup and optional whipped gingerbread butter for an extra indulgent touch.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
Wet Ingredients
- 1 ⅓ cups (327 g) buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and cooled slightly
- 3 tablespoons molasses
Toppings
- Maple syrup, for topping
- Whipped Gingerbread Butter, for topping (optional)
Instructions
- Mix dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt until evenly combined.
- Combine wet ingredients. In a medium bowl, whisk together the buttermilk, egg, melted butter, and molasses until smooth and well blended.
- Make the batter. Pour the wet ingredients into the dry ingredients and stir just until incorporated; the batter may be thick. If it is too thick to pour easily, add a little more buttermilk to loosen the batter.
- Preheat the skillet. Spray a nonstick skillet or griddle with cooking spray and heat over medium heat, around 300°F, until hot.
- Cook pancakes in batches. Pour ⅓ cup of batter into the skillet for each pancake, spreading it gently to about a 4-inch diameter if needed. Cook for 3-4 minutes, until bubbles form and start popping on top and the underside is golden brown.
- Flip pancakes. Carefully flip each pancake and cook an additional 3-4 minutes on the other side until golden brown and cooked through.
- Prepare for next batch. Before cooking the next batch, wipe the skillet with a paper towel to keep it clean and lightly greased, then repeat the process with remaining batter.
- Serve warm. Serve the pancakes immediately topped with maple syrup and optionally whipped gingerbread butter for extra flavor.
Notes
- Use room temperature eggs for better batter consistency.
- If the batter is too thick, add buttermilk a tablespoon at a time to achieve desired pourable consistency.
- For a dairy-free alternative, substitute buttermilk with a plant-based milk and one tablespoon lemon juice or vinegar.
- Whipped gingerbread butter is optional but adds a rich, festive twist.
- These pancakes freeze well; reheat in a toaster or oven for quick breakfasts.
- Adjust spices based on preference; add nutmeg or cloves for an extra warm gingerbread flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 45 mg
