Recipe

Gingerbread Pancakes

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Photo by coconutlime

This recipe was entered in the contest for Your Best Pancakes
Chef
coconutlime's Notes:
One day the idea of gingerbread pancakes gripped me. I couldn't find a good recipe so I created this one. The pancakes are fluffy and light but taste just like the best gingerbread.

Makes 6 pancakes

1 cup flour Ask a question about this ingredient

1 cup buttermilk Ask a question about this ingredient

1 tablespoon dark brown sugar Ask a question about this ingredient

1 tablespoon molasses Ask a question about this ingredient

1 tablespoon butter, melted and cooled slightly Ask a question about this ingredient

1 teaspoon baking powder Ask a question about this ingredient

1 teaspoon ground ginger Ask a question about this ingredient

1 teaspoon ground nutmeg Ask a question about this ingredient

1 teaspoon ground cinnamon Ask a question about this ingredient

1/2 teaspoon baking soda Ask a question about this ingredient

1/2 teaspoon allspice Ask a question about this ingredient

1/2 teaspoon ground cloves Ask a question about this ingredient

1 egg, at room temperature Ask a question about this ingredient

Whisk together the egg, molasses, butter, sugar and buttermilk in a small bowl or measuring cup until smooth. Set aside. In a medium bowl, whisk together all of the spices, flour, baking soda and baking powder. Slowly whisk in the egg/milk mixture. There should be no pockets of unmixed flour or large lumps. Batter will be rather thick.
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Allow the batter to sit on the counter while you spray a frying pan or griddle with nonstick spray or melt 1 tablespoon of butter to coat. Heat the pan so that it feels warm when you hover your hand over it. Add about 1/4 cup of the batter into the middle. Cook until bubbles begin to appear and pop. Flip. Cook for about 2 minutes. Both sides should be golden brown.
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3 Comments on Gingerbread Pancakes

cheesy_blasters added over 2 years ago

Thanks for the recipe! I made these for my family the day after Christmas. Big, big hit! For the flour I used whole wheat, so they were heavy, but the nuttiness of the flour really enhanced the spices. I served it with a lemon and orange cardamom syrup and whipped cream with vanilla. Really nice combination.My mom and I have decided to give the dry mix and a little jar of syrup as Christmas gifts next year. Thanks again!