Gingerbread Pancakes Recipe
Servings: 6 people
Calories: 302kcal
Make these light, soft, and fluffy Gingerbread Pancakes this holiday season. These are loaded with warm winter flavors and come together in under 30 minutes.
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Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2-½ teaspoons ground ginger
- 1-½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1-½ cups milk whole, skim, low fat or plant-based
- ¼ cup melted and cooled unsalted butter plus for cooking
- 2 teaspoons vanilla extract
- 2 large eggs
- ¼ cup dark molasses
Instructions
- In the large jar of a blender, combine all the ingredients.
- Blend until everything comes together. Do not over blend otherwise, the pancakes will turn out hard.
- Heat a non-stick pan or a griddle over medium heat.
- Once the pan is hot, brush it with melted butter.
- Pour ¼ cup of batter in the center of the pan and let it flow on its own.
- Cook until the underside is golden and bubbles begin to appear on the surface (30-40 seconds).
- Flip and cook for 10-15 seconds on the other side and then remove the pancake on a plate. Repeat with the remaining batter.
- Serve with honey, maple syrup, chocolate sauce, fruit, ice cream, or frozen yogurt, or enjoy plain!
Notes
To make these vegan, replace whole milk with any plant-based milk, butter with olive oil, and eggs with plain yogurt or flax seeds paste.
Nutrition
Calories: 302kcal | Carbohydrates: 45g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 278mg | Potassium: 510mg | Fiber: 1g | Sugar: 12g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 3mg