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–+ servings
Gingerbread Pancakes

Gingerbread Pancakes: Cozy Your Mornings with Flavor!

Experience cozy winter mornings with Gingerbread Pancakes, filled with warm spices and soft texture, perfect for any holiday brunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 1/2 cups flour can use whole wheat for added nutrition
  • 1 tablespoon baking powder vital for rising
  • 1 teaspoon ground ginger increase for extra kick
  • 1 teaspoon ground cinnamon captures gingerbread essence
  • 1/4 teaspoon ground cloves omit if not a fan
  • a pinch salt enhances flavor
  • 2 eggs can substitute with flaxseed mix for vegan
  • 3/4 cup milk almond milk for dairy-free option
  • 1/2 stick butter can use coconut oil
  • 2 tablespoons molasses can substitute with brown sugar or maple syrup
  • 2 tablespoons brown sugar balances nicely with molasses
  • 1/2 teaspoon vanilla essence optional for flavor

Equipment

  • Mixing Bowl
  • Cast-Iron Skillet
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the dry ingredients until well incorporated.
  2. In a separate bowl, beat together the wet ingredients until smooth and well combined.
  3. Make a well in the center of the dry ingredients and gently fold the wet mixture in, just until combined.
  4. Heat a cast-iron skillet over medium-low heat and add a small pat of butter.
  5. Pour batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.
  6. Repeat with remaining batter, adding butter to the skillet as necessary, and keep pancakes warm in a low oven.
  7. Stack pancakes on a plate, serve warm with butter and maple syrup.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 6gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in a toaster or skillet.

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