Gingerbread Pancakes

Gingerbread Pancakes ~ the morning after Christmas is fraught with so many emotions…for the head cook and shopper, aka Mrs. Claus, it’s probably a huge relief. For the rest of the family it can be a bit depressing. Let them down easy with these lightly spiced pancakes.

With little tricks like this you can extend the holiday spirit right through till the new year, at which point you have permission to kick drag relocate that rapidly crisping tree out to the curb, along with every razor sharp pine needle, shred of curling ribbon, balled up blob of scotch tape, crumpled  piece of tissue paper and over-priced gift bag you can possibly cram into a lawn and leaf trash sack
…funny how the mood can change on a dime once January 1st rolls around….

Note ~  Make it even easier on yourself and measure and mix the dry ingredients the night before. If you don’t have buttermilk, use regular, or add a tablespoon of lemon juice to regular milk and let it sit for 10 minutes.

Gingerbread Pancakes

3.50 from 4 votes

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Ingredients

 

• 2 cups flour
• 2 tsp baking powder
• 2 tsp baking soda
• 2 heaping Tbsp brown sugar
• 1 tsp ginger
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 2 eggs
• 2 Tbsp molasses
• 2 Tbsp butter, melted and cooled
• 1 1/2 cups buttermilk

Instructions

• Whisk the dry ingredients together.
• Whisk the wet ingredients together.
• Combine just until blended.  Add more buttermilk if the batter is too thick.
• Cook on a hot griddle

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Author: Sue Moran

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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