Description
These Gingerbread Pancakes are fluffy buttermilk pancakes infused with warm cinnamon and ginger spices, enriched with molasses for a deep, festive flavor. Perfect for a cozy holiday breakfast, topped with maple syrup and optional whipped gingerbread butter.
Ingredients
Scale
Pancake Batter
- 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
- 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 evenly combined.
- Combine Wet Ingredients: In a medium bowl, whisk together the buttermilk, large egg, melted unsalted butter, and molasses until smooth.
- Make Batter: Pour the wet ingredients into the dry ingredients and stir gently just until incorporated. If the batter is too thick to pour, add a bit more buttermilk to achieve a pourable consistency.
- Heat Skillet: Spray a nonstick skillet or griddle with cooking spray and heat it over medium heat, about 300°F, until hot.
- Cook Pancakes: Pour ⅓ cup of batter onto the skillet, spreading to roughly a 4-inch diameter if needed. Cook for 3 to 4 minutes until bubbles form and start popping on top and the underside is golden brown.
- Flip Pancakes: Carefully flip the pancakes and cook for an additional 3 to 4 minutes until the second side is also golden brown and cooked through.
- Repeat Cooking: Wipe the skillet with a paper towel before adding the next batch of batter to prevent sticks. Continue cooking remaining pancakes in batches.
- Serve: Serve pancakes warm, topped with maple syrup and optional whipped gingerbread butter for extra festive flavor.
Notes
- For fluffier pancakes, ensure not to overmix the batter; some lumps are fine.
- If you don’t have buttermilk, substitute with milk plus 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.
- Use unsalted butter to better control the salt level in the recipe.
- To enhance gingerbread flavor, add a pinch of ground cloves or nutmeg.
- The whipped gingerbread butter topping adds a creamy, spiced element but can be omitted.
Nutrition
- Serving Size: 1 pancake
- Calories: 125 kcal
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
