Description
Cozy and festive gingerbread pancakes, perfect for chilly mornings and holiday gatherings, featuring warm spices and a touch of molasses.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons molasses
- 2 tablespoons melted butter
- Cream cheese glaze (optional)
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl.
- In a separate bowl, combine the buttermilk, egg, molasses, and melted butter, mixing until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined, leaving some lumps.
- Preheat a griddle or non-stick skillet over medium heat and lightly grease it.
- For each pancake, pour about 1/4 cup of batter onto the griddle.
- Cook until bubbles form and edges look set, about 2-3 minutes, then flip and cook for 1-2 more minutes until golden brown.
- Serve warm, optionally drizzled with cream cheese glaze.
Notes
Storing leftovers in an airtight container in the refrigerator will keep them fresh for 3 days. For longer storage, freeze pancakes separated by parchment paper for up to two months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American