Gingerbread Pancakes
Gingerbread Pancakes offers the unique flavors of a gingerbread cookie but with the fluffy texture of a pancake. Try them for Christmas morning or any other chilly winter morning!
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!