Gingerbread Pancakes

Overhead shot of a plate of hot cakes butter and syrup.

5 from 2 votes

Yield: 8 Pancakes

Festive, warmly-spiced Gingerbread Pancakes are a wonderful holiday season breakfast. They are light, fluffy, and full of gingerbread flavor!

Prep Time5

Cook Time15

Total Time20

Ingredients

2 cups all purpose flour
1 tablespoon baking powder
1 ½ teaspoons cinnamon
1 teaspoon ginger
¼ teaspoon cloves
2 tablespoons granulated sugar
2 large eggs, beaten
1 ½ cups buttermilk
3 tablespoons oil
2 tablespoons molasses
½ teaspoon vanilla extract

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Instructions

In a large bowl, whisk to combine the flour, baking powder, ginger, cinnamon, cloves and sugar.
Add the eggs, buttermilk, oil, molasses, and vanilla. Stir until just combined. Do not over stir, which can lead to flat, rubbery pancakes.
Heat a greased griddle over medium heat until a drop of water sizzles when it hits the surface. Pour the pancake batter, ⅓ cup at a time on griddle and cook until golden brown on the bottom, and bubbles forming on top.
Flip, and cook until second side is golden brown. Repeat until all the batter is cooked.
Serve with butter and syrup, or as desired!

Notes

Fridge: Store in an airtight container, in the fridge, for up to 3 days.
Freeze: If you want to freeze these, I recommend putting a small piece of parchment paper between each pancake. Then place them in a freezer-friendly zip-top bag. Freeze for up to 3 months.
Reheat: In the microwave, toaster oven, or on the stovetop in a skillet.
I use blackstrap, but you can use a lighter molasses if you prefer.
I do recommend using real buttermilk to make these pancakes for the best texture and flavor. However, if you don’t have any, you can always make your own substitute. Combine whole milk with a little white vinegar (about 1 1/2 teaspoons vinegar) and let sit for 5 minutes before using.
If you want an even more molasses-y flavor, you can swap the granulated sugar for brown sugar (light or dark will both work!).

Nutrition

Serving: 1, Calories: 454kcal, Carbohydrates: 68g, Protein: 13g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 11g, Cholesterol: 97mg, Sodium: 582mg, Fiber: 2g, Sugar: 19g