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These gingerbread pancakes are brought to you by my rumbling stomach on Christmas morning.
I feel like you’re so excited on Christmas morning that you forget about breakfast until your stomach is rumbling and you have no idea what you’re doing for breakfast. You can (and should) make an overnight eggnog french toast bake if you have time but if you don’t, these gingerbread pancakes come together in no time. Simple ingredients that you likely already have in your pantry from all the baking you’ve been doing this season and you’ve got yourself pancake batter that is enough to feed a small family or you can double the batch and have enough for a large family.
However many mouths you need to feed — no one will object to having gingerbread pancakes on Christmas morning or heck — ANY morning. I would totally have gingerbread pancakes all year-long but I think most people think of gingerbread during the holiday season.
These gingerbread pancakes have all the spicy gingerbread flavor that you know and love but they’re also fluffy! I love a good fluffy pancake. Nothing sucks more than biting into a flat and dense pancake. I can remember a time or two in college where that has happened. It was like rubber and goodness, I probably should have just gone to IHOP. That was my pre-cooking days ;) everyone has those moments.
You’ll want a giant stack of these!
Gingerbread Pancakes
Ingredients
- 1 ½ cups (188 g) all-purpose flour
- 3 tablespoons dark brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsulphured molasses
- ¾ cup (177 ml) buttermilk
Instructions
- In a large bowl, whisk together dry ingredients.1 1/2 cups (188 g) all-purpose flour, 3 tablespoons dark brown sugar, 2 tablespoons granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon kosher salt
- In a small bowl, whisk together egg, vanilla extract, molasses, and buttermilk.1 large egg, 1 teaspoon vanilla extract, 2 tablespoons unsulphured molasses, 3/4 cup (177 ml) buttermilk
- Make a well in the dry ingredients then pour the liquid mixture into the middle and gently start to whisk together until all is combined and no lumps remain.
- Heat a griddle or a skillet to medium heat and spray with cooking spray or add whatever fat you use to cook.
- Using a 1/3 cup measuring cup, pour batter onto heated griddle or skillet. Let cook until bubbles start to form at the top then flip.
- Repeat until all batter has been used up.
These turned out so good. We had them for breakfast Christmas Eve. They taste just like gingerbread cookies, but they’re pancakes! And now we have a new family tradition. Thank you for the delicious recipe.
These look insanely delicious !