Gingerbread Pancakes

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These gingerbread pancakes are fluffy, warmly spiced, and full of all the cozy molasses and ginger flavor you love in classic gingerbread cookies. They're easy to whip up for a festive holiday breakfast, Christmas morning brunch, or any morning when you want to make an ordinary breakfast feel a little more special.

Prep Time10

Cook Time24

Total Time34

Course: Breakfast, Brunch

Cuisine: American, Southern

Servings:

Calories: 498kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

2 cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground cloves
1¼ cup whole milk
2 large eggs
⅓ cup unsulphured molasses
4 tablespoons unsalted butter melted

US Customary - Metric

Instructions

Add the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves to a large mixing bowl. Whisk them all together until evenly combined. Set aside.
2 cups flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, ½ teaspoon ground cloves
In a separate mixing bowl add the milk, eggs, molasses, and melted butter. Whisk them all together just until evenly combined. Do not overmix!
1¼ cup whole milk, 2 large eggs, ⅓ cup unsulphured molasses, 4 tablespoons unsalted butter
Pour the wet ingredients into the dry bowl and whisk together until everything's evenly combined. Again, don't overmix and a few lumps are ok.
Preheat a griddle, or non stick skillet, over medium heat and lightly grease it with butter.
Working in batches, pour a measured 1/4 cup - 1/3 cup of batter onto the skillet for each pancake. Cook until until bubbles form on top and the bottom is golden brown, about 2-3 minutes.
Flip the pancakes and continue cooking just until golden brown and set, about 2 minutes. Transfer the pancakes to a waiting plate.
Continue cooking the pancakes, buttering the griddle/skillet between batches, until all the batter's been used.
Serve the pancakes warm, with butter, syrup, and/or whipped cream- if desired.

Notes

Don't overmix your pancake batter. Every lump doesn't need to be mixed out. Slightly lumpy batter will actually yield fluffier pancakes, and overmixed batter will lead to denser ones.
Don't substitute the molasses for brown sugar or any other sweetener. The molasses helps give the pancakes the signature gingerbread flavor.
The skillet is hot enough when you drip a drop of water onto it and the water dances.

Nutrition