Gingerbread Pancakes Recipe
This Gingerbread Pancakes Recipe creates light, fluffy pancakes infused with cinnamon, ginger, allspice, and molasses—an elegant yet comforting winter breakfast.
6 Servings
Ingredients
- 2 cups 240 g all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 2 large eggs
- 1 ¼ cups whole milk
- ⅓ cup unsulfured molasses
- ¼ cup unsalted butter melted
- ½ teaspoon vanilla extract
Instructions
Prepare dry ingredients
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, allspice, and salt until evenly combined. Set aside.
Prepare wet ingredients
- In a separate bowl, lightly beat the eggs. Add the milk, molasses, melted butter, and vanilla extract. Whisk until the mixture is smooth and uniform.
Combine mixtures
- Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined; a few small lumps may remain. Allow the batter to rest for 2–3 minutes.
Cook the pancakes
- Preheat a nonstick skillet or griddle over medium-low heat and lightly grease with oil or cooking spray. Pour approximately ¼ cup of batter for each pancake. Cook for 2–3 minutes, or until bubbles form on the surface. Flip carefully and cook the opposite side for an additional 2 minutes, or until golden brown and cooked through.
Serve
- Transfer cooked pancakes to a plate. Serve warm with toppings such as maple syrup, whipped cream, or a dusting of powdered sugar.
Notes
To make this Gingerbread Pancakes Recipe gluten-free, substitute a certified 1:1 gluten-free flour blend in place of the all-purpose flour. Ensure that the baking powder and vanilla extract are also labeled gluten-free to avoid cross-contamination.