Gingerbread Pancakes
Holiday-spiced gingerbread pancakes bring cozy, festive flavor to your mornings all season long.
Servings: 8 -10 pancakes
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp brown sugar
- 1 1/2 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 2 large eggs
- 2 Tbsp molasses
- 1/4 cup butter, melted and cooled
- 1 1/2 cups buttermilk, add more if too thick
Instructions
- Whisk the dry ingredients together.
- Whisk the wet ingredients together.
- Combine just until blended. The batter should be thick but scoop-able. Add more buttermilk if the batter is too thick.
- Let the batter sit for 5–10 minutes before cooking. This will help it rise in the skillet.
- Cook on a medium hot lightly greased griddle or skillet, cooking for about 2 minutes on the first side, slightly less on the second side. Flip only once.
- Enjoy with butter and maple syrup.
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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