Festive Gingerbread Pancakes
Delightful pancakes infused with warm spices of ginger, cinnamon, and nutmeg, perfect for the holiday season.
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons molasses
- 1 tablespoon melted butter
Optional Toppings
- syrup Maple syrup recommended.
- whipped cream For a sweet touch.
- powdered sugar For a light dusting.
- fresh berries or sliced bananas Optional fruity contrast.
- crushed candy canes For extra holiday flair.
Instructions
Preparation
- In a bowl, whisk together the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, mix the milk, egg, molasses, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay!
Cooking
- Heat a non-stick skillet over medium heat and pour about 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
Serving
- Serve warm with syrup and your toppings of choice.
Notes
If you have leftovers, let the pancakes cool to room temperature before placing them in an airtight container. Store in the refrigerator for up to 3 days. To reheat, use a toaster or microwave. Can freeze for up to a month, layered with parchment paper to prevent sticking.