Description
Enjoy the warmth of homemade Fluffy Gingerbread Pancakes, infused with ginger, cinnamon, and rich molasses. This easy breakfast brings holiday cheer to every bite! Perfect for cozy mornings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 ¼ cups milk
- ¼ cup molasses
- 3 tablespoons melted butter
- 1 egg
- 1 teaspoon vanilla extract
- Whipped cream (for topping)
- Maple syrup (for serving)
- Chopped pecans (optional)
- Fresh or dried cranberries (optional)
Instructions
- Combine dry ingredients in a bowl: flour, baking powder, spices, and salt.
- Whisk wet ingredients in another bowl: milk, molasses, butter, egg, and vanilla extract.
- Gently fold the wet mixture into the dry ingredients until just combined.
- Let the batter rest for 5 minutes to hydrate the flour.
- Preheat a griddle or large pan over medium heat and grease with butter.
- Pour ¼ cup batter per pancake onto the hot surface; cook until bubbles form, then flip and brown the other side.
- Keep pancakes warm in a 200°F oven until all are cooked.
- Serve warm with whipped cream and maple syrup.
Notes
Use fresh baking powder for fluffier pancakes.
Let the batter rest for the best texture.
For gluten-free, replace the all-purpose flour with a gluten-free blend.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 10g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg