Gingerbread Pancakes Recipe
The sweet and spicy flavors of ginger, cloves, nutmeg, and cinnamon swirl these decadent Gingerbread Pancakes. Savor each bite during the holidays as you drizzle these pancakes in syrup and whipped cream.
Servings: 6 Servings
- 2 cups All-Purpose Flour spooned and leveled
- 1½ teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2½ teaspoons Ground Ginger
- 1½ teaspoons Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1¼ cups Water
- 1/2 cup Molasses
- 2 large Eggs
- 3 tablespoons Unsalted Butter melted
In a large mixing bowl whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together until well mixed. Push the mixture towards the side of the bowl to make a well in the middle.
Pour the water, molasses, and eggs into a medium-sized mixing bowl and whisk together until smooth. Quickly whisk in the melted butter.
Slowly pour the wet ingredients into the well of the dry ingredients and mix while pouring. Mix until combined (the batter will have some lumps and that's okay).
Spray a non-stick skillet or griddle with cooking spray and heat (if using an electric griddle heat to 375ºF) over medium-high heat. Let the batter sit for 5 minutes to thicken while the skillet or griddle is heating.
Scoop out about 1/3 cup of batter onto the grilled and let the pancakes cook until it begins to bubble. Flip and cook for an additional 20 to 30 seconds on the other side. Repeat until all the batter is used.
Serve warm and top with your favorite pancake toppings.
Serving: 1pancake | Calories: 313kcal | Carbohydrates: 54g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 77mg | Sodium: 325mg | Potassium: 591mg | Fiber: 2g | Sugar: 21g | Vitamin A: 265IU | Calcium: 123mg | Iron: 4mg