Description
These Gingerbread Pancakes are fluffy buttermilk pancakes infused with warm spices like cinnamon and ginger, and enriched with molasses for that classic gingerbread flavor. Perfect for a festive holiday breakfast, they are quick to make and topped deliciously with maple syrup or optional whipped gingerbread butter.
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 (optional, for topping)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground ginger, and kosher salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk the buttermilk, room temperature egg, melted and slightly cooled unsalted butter, and molasses until smooth and fully incorporated.
- Make the Batter: Pour the wet ingredients into the dry ingredients bowl and stir gently just until combined. If the batter seems too thick to pour, add a little more buttermilk to reach a pourable consistency without overmixing.
- Preheat Skillet or Griddle: Spray a nonstick skillet or griddle with cooking spray and heat over medium heat, approximately 300°F, until hot but not smoking.
- Cook Pancakes – First Side: Pour about ⅓ cup of batter onto the skillet for each pancake. If necessary, spread the batter slightly to form pancakes around 4 inches in diameter. Cook in batches without overcrowding the pan for 3 to 4 minutes, until bubbles appear on the surface and the edges start to look set and golden.
- Flip and Cook Second Side: Carefully flip the pancakes using a spatula and cook for another 3 to 4 minutes until the underside is also golden brown and the pancakes are cooked through.
- Clean Pan Between Batches: Before cooking the next batch, wipe the skillet with a paper towel to remove any leftover oil or crumbs for evenly cooked pancakes.
- Serve: Serve the pancakes warm topped with maple syrup or your preferred toppings. Optionally, add whipped gingerbread butter for an extra festive touch.
Notes
- These pancakes combine the classic fluffy texture of buttermilk pancakes with warm holiday spices and molasses for a rich gingerbread flavor.
- The recipe yields about 10 pancakes, making it perfect for a family breakfast or holiday brunch.
- Use a nonstick skillet or griddle for best results and medium heat to ensure golden, evenly cooked pancakes.
- If your batter is too thick to pour easily, adding a bit more buttermilk helps achieve a perfect consistency without sacrificing texture.
- Wiping the pan between batches avoids burning residues on pancakes and helps maintain their fluffy texture and even browning.
- You can make whipped gingerbread butter by blending softened butter with a bit of molasses and warm spices like cinnamon and ginger for a delightful spread.
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 5g
- Sodium: 270mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
