Description
Soft and fluffy gingerbread pancakes perfect for breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons molasses
- 2 tablespoons melted butter
Instructions
- In a bowl, mix flour, sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, whisk milk, egg, molasses, and melted butter.
- Combine wet and dry ingredients until just mixed.
- Heat a non-stick skillet over medium heat.
- Pour 1/4 cup of batter for each pancake.
- Cook until bubbles form, then flip and cook until golden brown.
- Serve warm with syrup or toppings of your choice.
Notes
- Store leftovers in the fridge for up to 3 days.
- Reheat in a toaster or microwave.
- Add chocolate chips for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: gingerbread pancakes, breakfast, holiday recipes