Teresa's Recipes
Gingerbread Pancakes
Delight in the warm, spicy aromas of the holiday season with these fluffy gingerbread pancakes. Bursting with flavors of cinnamon, nutmeg, and ginger, these pancakes are a festive twist on a breakfast classic. Drizzled with sweet maple syrup, they're the perfect start to a chilly winter morning.
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
- 1 1/2 cups Milk
- 1/4 cup Molasses
- 1 Egg
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- To taste Maple syrup
Dietary Notes
- Servings: 4
- Dish Type: Breakfast
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 12g
- Carbs: 75g
- Protein: 11g
- Sodium: 400mg
- Sugar: 20g
Instructions
- In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, and salt until well combined.
- In a separate bowl, whisk together the milk, molasses, egg, melted butter, and vanilla extract until smooth.
- Gradually add the wet ingredients into the dry ingredients. Stir until just combined, but do not overmix. The batter should have some small lumps.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip using a spatula and cook for another 1-2 minutes, or until golden brown on both sides.
- Repeat with the remaining batter, re-greasing the skillet as needed.
- Serve the gingerbread pancakes warm, drizzled with maple syrup. Enjoy!
Tips
- For an extra festive touch, top the pancakes with a dusting of powdered sugar or a dollop of whipped cream.
- You can keep the pancakes warm in a low oven while you finish cooking the rest.