Gingerbread Pancakes came to fruition during a snowy morning that the kids enjoyed a snow day while I soaked up sleeping in. Searching for gingerbread cookies, the kids requested another batch of that classic cookie while I scrambled for a healthier alternative for breakfast. Pancakes seem to be our go-to for snow days and I thought, why not? Thus, gingerbread pancakes were born. And have been enjoyed several times since!
The spices can easily be adjusted without impacting the texture of the pancakes. If you like your cookies a little on the spicier side, increase the ginger. Alternatively, if you enjoy a milder cookie, decrease the ginger. The very first batch was considered a healthier version, which can be found here.
Give them a try and let me know what you think in the comments. Enjoy!
Gingerbread Pancakes
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp ground dried ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground clove
- 2 cups buttermilk, warmed to just above room temp or whole milk
- 3 tbsp unsalted butter melted
- 2 eggs
- 1 tbsp vanilla
- 1 tbsp molasses
- whipped cream and syrup for serving
Instructions
- Sift dry ingredients in a small bowl, set aside.
- Combine warmed milk, melted butter, eggs, molasses and vanilla in a large bowl. Mix until well combined.
- Heat a gridle to 350F and spray with cooing oil of choice. If using a skillet, heat over medium-low heat.
- Slowly combine the milk mixture with the flour mix. Stir until just combined. Over mixing makes them dense and tough.
- Test gridle or skillet to see if ready by dropping a tiny dot of batter into the oil. If it doesn't immediately sizzle, wait another minute or two.
- Once hot enough, pour/ladle batter onto gridle or skillet. Allow to cook for a few minutes until top is bubbly. Flip and cook another 2-3 minutes.
- Top with whipped cream and/or syrup. Refrigerate or freeze any leftovers. To reheat, microwave or put in toaster on medium setting. Enjoy!
