Description
Delicious and warmly spiced Gingerbread Pancakes perfect for a cozy breakfast or brunch. These fluffy pancakes are infused with ginger, cinnamon, nutmeg, and cloves, sweetened with molasses, and served with maple syrup for a classic festive treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet Ingredients
- 1 1/4 cups water
- 1/2 cup unsulphured molasses
- 2 large eggs
- 3 Tbsp unsalted butter, melted, plus more for griddle
To Serve
- Maple syrup, for serving
Instructions
- Preheat Griddle. Preheat an electric griddle to 375 degrees Fahrenheit to ensure even cooking of the pancakes.
- Combine Dry Ingredients. In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves thoroughly for 20 seconds to distribute spices evenly.
- Mix Wet Ingredients. In a separate bowl, whisk the water, molasses, and eggs together, then whisk in the melted unsalted butter until the mixture is smooth.
- Combine Wet and Dry Mixtures. Make a well in the center of the dry mixture. While whisking, slowly pour the wet mixture into the well and mix just until combined. The batter will be slightly lumpy and runny. Optionally, let it rest for 3 minutes to thicken slightly.
- Prepare Griddle. Butter the preheated griddle surface generously to prevent sticking and add flavor.
- Cook Pancakes. Pour about 1/3 cup of batter onto the griddle for each pancake. Cook until the bottoms are golden brown and bubbles start to appear on the edges, then flip and cook the opposite side until golden brown and cooked through.
- Serve. Serve the pancakes warm immediately with maple syrup drizzled on top for a perfect breakfast treat.
Notes
- Resting the batter for a few minutes helps thicken it and results in fluffier pancakes.
- If you don’t have an electric griddle, use a non-stick skillet or frying pan over medium heat.
- Adjust the spices to taste; increase or decrease ginger and cinnamon for a milder or stronger flavor.
- Molasses adds a rich flavor but can be substituted with honey or dark corn syrup in a pinch.
- Butter the griddle before each batch to prevent sticking and ensure even browning.
- For a gluten-free version, substitute all-purpose flour with a gluten-free pancake mix adapted for spices.
