Ingredients for Best Quick Gingerbread Pancakes
- 1 box (13.4 oz) complete pancake mix
- 2 tablespoons molasses
- Water
- Eggs
- Canola Oil
- Pumpkin Pie Spice
How to Make Best Quick Gingerbread Pancakes
- In a large bowl, combine pancake mix, 1 cup milk, 1 large egg, 2 tablespoons molasses, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- Whisk until just combined; do not overmix.
- Lightly spray a non-stick griddle or frying pan with cooking spray and heat over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
- Repeat with remaining batter, spraying the pan with cooking spray between batches.
- Serve immediately with butter and your favorite syrup. Enjoy!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
31g
Fat
6g
Carbs
13g