Gingerbread Pancakes

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These thick and fluffy gingerbread pancakes taste exactly like a sweet and spicy gingerbread cake! Top warm pancakes with pecans and lots of maple syrup for a holiday breakfast treat.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 270kcal

Ingredients

3 tablespoons unsalted melted butter, cooled slightly
1/4 cup molasses
2 tablespoons light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups buttermilk
2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Melted butter for cooking
Maple syrup, butter, and pecans for serving

Instructions

In a large bowl, whisk melted butter, molasses, brown sugar, egg, vanilla, and buttermilk until smooth.
In a separate medium bowl, combine flour, baking powder, baking soda, salt, and spices. Fold flour mixture into liquid mixture until batter is just combined.
Preheat a large skillet or griddle over medium heat and lightly brush with butter. Working in batches, drop pancake batter by heaping 1/4 cupfuls onto hot skillet and allow to cook 2-3 minutes on each side until pancakes are golden brown. Repeat cooking method with remaining batter, adding more butter to skillet as needed.
Serve pancakes warm with maple syrup, butter, and pecans for serving. Enjoy!

Notes

Storing Instructions

Pancakes are best if served immediately after cooking.

Nutrition