Save Fluffy pancakes infused with warm gingerbread spices, perfect for a festive breakfast or winter brunch.
This recipe reminds me of cozy winter mornings where the whole family gathers around the table for a warm start to the day.
Ingredients
- Dry Ingredients: 1½ cups (190 g) all-purpose flour, 1 tbsp baking powder, 1 tsp ground ginger, 1 tsp ground cinnamon, ¼ tsp ground cloves, Pinch of salt
- Wet Ingredients: 2 large eggs, ¾ cup (190 ml) milk, 2 tbsp molasses, 2 tbsp brown sugar, ½ stick (¼ cup or 65 g) unsalted butter, melted (plus more for cooking), ½ tsp vanilla extract
Instructions
- Step 1:
- In a large mixing bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground cloves, and salt.
- Step 2:
- In a separate bowl, whisk together the eggs, milk, melted butter, molasses, brown sugar, and vanilla extract until well combined.
- Step 3:
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together with a wooden spoon or spatula until just combined do not overmix (a few lumps are fine).
- Step 4:
- Heat a heavy-based pan or cast-iron skillet over medium-low heat. Lightly grease with a little butter.
- Step 5:
- Pour about ⅓ cup of batter per pancake into the pan. Cook for 2–3 minutes, until bubbles begin to form on the surface and the edges look set. Flip and cook for another 2–3 minutes, until golden brown and cooked through.
- Step 6:
- Repeat with remaining batter, adding more butter to the pan as needed.
- Step 7:
- Stack pancakes and serve warm, topped with butter and maple syrup.
Pin it My family loves sitting down together to enjoy these pancakes, especially during chilly winter weekends.
Notes
For extra flavor top with whipped cream toasted pecans or a dusting of powdered sugar. Substitute whole wheat flour for half the all-purpose flour for a heartier texture. For a dairy-free version use plant-based butter and milk alternatives.
Required Tools
Mixing bowls Whisk Wooden spoon or spatula Measuring cups and spoons Heavy-based pan or cast-iron skillet Ladle or measuring cup (for portioning batter)
Allergen Information
Contains Wheat (gluten) eggs milk and butter (dairy). Check all ingredients for potential cross-contamination or traces of allergens if sensitive.
Pin it Serve these pancakes warm with your favorite toppings for a delightful breakfast treat.
Frequently Asked Questions
- → What spices give these pancakes their gingerbread flavor?
Ground ginger, cinnamon, and cloves are blended into the batter to create that warm gingerbread essence.
- → Can I substitute whole wheat flour for all-purpose flour?
Yes, substituting half the all-purpose flour with whole wheat flour adds a heartier texture without compromising flavor.
- → How do I prevent overmixing the batter?
Gently fold wet and dry ingredients together until just combined; a few lumps are fine to keep pancakes tender.
- → What dairy-free alternatives can be used?
Plant-based milks and butter substitutes work well if you want to make a dairy-free version.
- → How should I cook the pancakes for best results?
Cook on a medium-low heat greased pan until bubbles form and edges look set, then flip and cook until golden brown.
- → What toppings complement these pancakes?
Butter, maple syrup, whipped cream, toasted pecans, or a dusting of powdered sugar enhance their flavor beautifully.