Gingerbread Pancakes
These Gingerbread Pancakes feature all of the classic gingerbread flavors...in pancake form. A stack of these pancakes is perfect for holiday brunch!
Servings: 6 servings
Calories: 488kcal
Ingredients
- 3 cups all-purpose flour
- 2 Tbsp baking powder
- ¾ tsp baking soda
- 1 tsp salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 2⅓ cups milk
- 3 large eggs
- ½ cup molasses
- ¼ cup vegetable oil or canola oil
- 1 tsp vanilla extract
- maple syrup for serving
- fresh whipped cream for serving (optional)
Instructions
- Using a large mixing bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves.
- Using a separate bowl, whisk together milk, eggs, molasses, oil and vanilla.
- Pour the wet ingredients into the bowl with the dry ingredients; stir until just barely combined.
- Heat a griddle or large nonstick skillet over medium heat. Spray with nonstick cooking spray and drop pancakes into the pan in ¼ cup amounts. Make sure to leave extra room for the batter to expand as it cooks.
- Cook for 1-2 minutes, or until small bubbles appear on the surface of the pancake. Flip and continue cooking for another 1-2 minutes, or until pancakes are fully cooked and light golden brown. Repeat process until all batter has been used. (Tip: Place the cooked pancakes in a plate in a 250°F oven to keep them warm until all pancakes have been cooked.)
- Serve warm with maple syrup.
Nutrition
Calories: 488kcal | Carbohydrates: 76g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 607mg | Potassium: 1067mg | Fiber: 2g | Sugar: 26g | Vitamin A: 275IU | Vitamin C: 0.03mg | Calcium: 378mg | Iron: 5mg
