Gingerbread Pancakes

This Gingerbread Pancake recipe is steeped in the cozy, comforting flavors of Christmas. It’s a delightfully seasonal twist on a breakfast favorite, perfect for Christmas morning.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 24

Total Time 34

Servings servings

Calories 498kcal

Author John Kanell

Equipment

Mixing Bowls
Large skillet or griddle

Ingredients

2 cups all-purpose flour (240g)
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground cloves
1¼ cup whole milk (300ml)
2 large eggs
⅓ cup unsulphured molasses (80ml)
4 tablespoons unsalted butter melted (56g)

Instructions

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
In a separate bowl, whisk together the milk, eggs, molasses, and melted butter until well combined. Pour the wet ingredients into the dry ingredients, and whisk together until just combined. (A few lumps are okay.)
Preheat a griddle or nonstick skillet over medium heat. Lightly grease with butter.
Working in batches, drop the batter by about ¼ to ⅓ cup for each pancake onto the skillet, and cook until bubbles form on top and the bottom is golden brown, 2 to 3 minutes. Flip the pancakes and cook until golden on the other side, about 2 minutes. Continue, buttering the pan between batches. Serve the warm pancakes with butter and maple syrup, if desired.

Notes

Leave the lumps! Leaving your pancake batter a little bit lumpy actually cooks up into the perfect fluffy pancakes. Make sure there aren’t any dry streaks of flour remaining, but don’t worry about getting it perfectly smooth. Less work, with a good benefit!
Keep cooked pancakes warm by placing a wire rack set inside a sheet pan in the oven at 200F. After each pancake is done, pop it in the oven to keep it toasty until the whole batch is ready to serve. That way the whole family can eat a stack of warm pancakes all at the same time.
Mind your stovetop. Different cooktops perform differently, so medium heat on my stove might really be medium-low heat on yours. If your gingerbread pancakes are browning too quickly, turn it down. Conversely, if they’re looking pale and aren’t easy to flip after 2-3 minutes, you might need to turn the heat up.
For sweeter pancakes, replace 2 tablespoons of the molasses with 2 tablespoons of dark brown sugar. You’ll still get the deep, molasses flavor but with an extra hint of sweetness in each pancake.
Add mix-ins! For more fun and flavor, sprinkle chocolate chips, dried cranberries, or chopped toasted nuts onto each pancake at the start of cooking.

Nutrition