Ingredients for Gingerbread Pancakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Baking Powder
- 1/2 teaspoon salt
- Brown Sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- Allspice
- 1/4 teaspoon ground nutmeg
- Black Pepper
- Buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted (for greasing)
- Dark Molasses
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How to Make Gingerbread Pancakes
- In a large bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, salt, and sugar.
- In a separate bowl, whisk together the eggs, milk, molasses, and vegetable oil.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Lightly grease a large skillet or griddle with melted butter 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 and the edges look set.
- Serve immediately with your favorite toppings, such as syrup, whipped cream, or fruit. Leftovers are delicious served at room temperature with warm baked pears and ice cream!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
123g
Fat
26g
Carbs
28g
