Homemade Gingerbread Pancakes
I've been on a gingerbread kick this holiday season. I'm usually one for cranberry and pumpkin desserts, but this year I've been experimenting more and more with molasses and ginger. During the holidays, I love to add festive flavors to my weekend brunches. It's so yummy to make french toast, pancakes, or bread pudding with pumpkin puree, dried cranberries, or eggnog. This year after I had a large leftover jar of dark molasses, I came up with this recipe for gingerbread pancakes. It's a quick and easy (and incredibly yummy) way to infuse some classic gingerbread flavors in to your holiday breakfast.
- 1 cup all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/3 c molasses
- 1 cup milk
- 2 tablespoons unsalted butter, melted, or vegetable oil
- 1 large egg
1. Whisk the wet ingredients into a medium bowl - the milk, oil, eggs, molasses, and milk with the brown sugar. Then whisk in the dry ingredients until it's just combined. A few lumps are okay.
2. Heat your griddle to medium high heat and coat with canola oil or butter.
3. Spoon about 1/3 cup batter for each pancake to make them small. The extra syrup in this batter makes these a little hard to flip, so make them small and make sure they're cooked until there are lots of bubbles on top before flipping.
*Tip: with finicky batters like this, I've found it works best to just get in there and go for it. Place your spatula just under the edge then slide it all the way under a pancake very quickly.
Sprinkle with powdered sugar and a sickening amount of maple syrup and enjoy!
Check Out More Holiday Breakfast & Brunch Ideas
- Pumpkin Spice French Toast (Dairy-Free)
- Easy Pumpkin-Spice Coffee Bread Pudding
- Easy Pumpkin Spice Pancakes with Easy Homemade Caramel Sauce