Description
These Gingerbread Pancakes combine the warm, cozy flavors of gingerbread spice with a fluffy, tender pancake texture. Perfect for a festive breakfast or brunch, they are lightly sweetened with molasses and brown sugar, providing a rich depth of flavor reminiscent of classic holiday treats.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons gingerbread spice mix (typically ground ginger, cloves, nutmeg, and allspice)
- 2 teaspoons baking powder
- 1/4 cup dark brown sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/4 cups milk
- 1/3 cup molasses (not blackstrap molasses)
- 2 large eggs
- 3 tablespoons vegetable oil
Instructions
- Prepare dry and wet ingredients: In a large bowl, thoroughly mix all the dry ingredients. In a separate measuring jug, whisk together all the wet ingredients until the mixture is smooth and uniform.
- Combine wet and dry: Pour the wet ingredients into the bowl of dry ingredients. Gently fold them together with a spoon or spatula just until combined; a few lumps in the batter are fine and help keep the pancakes tender.
- Cook pancakes: Preheat a griddle or frying pan over medium-low heat and lightly grease with nonstick spray or a small amount of oil to prevent sticking. Pour 2-3 tablespoons of batter per pancake onto the griddle or pan. Cook until bubbles start forming on the surface, about 2-3 minutes, then flip and cook another 1-2 minutes until the pancakes are golden brown and cooked through.
Notes
- The gingerbread spice mix is typically a blend of ground ginger, cloves, nutmeg, and allspice; you can adjust to taste.
- Use regular molasses instead of blackstrap molasses, as blackstrap is more bitter and can affect the flavor negatively.
- Cook over medium-low heat to ensure pancakes cook evenly without burning.
- Do not overmix the batter; folding just until combined gives a fluffier texture.