Gingerbread Pancakes Recipe
These Gingerbread Pancakes are soft, fluffy, and warmly spiced with cinnamon, ginger, and molasses. Perfect for cozy mornings, this comforting breakfast brings classic gingerbread flavor to a light and tender stack of pancakes.
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Servings: 6
Ingredients
- 2 cups 240 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 2 large eggs
- 1 1/4 cups whole milk
- 1/3 cup unsulfured molasses
- 1/4 cup butter melted
- 1/2 tsp vanilla extract
Instructions
Prepare the Dry Ingredients
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, allspice, and salt. Whisk thoroughly until the ingredients are evenly distributed. Set the mixture aside.
Combine the Wet Ingredients
- In a separate medium bowl, lightly beat the eggs. Add the milk, molasses, melted butter, and vanilla extract. Whisk the mixture until it is smooth and fully incorporated.
Prepare the Batter
- Gradually pour the wet ingredients into the bowl containing the dry ingredients. Stir gently with a spatula or whisk until the mixture is just combined. A few small lumps in the batter are acceptable and will help maintain the pancakes’ tender texture. Allow the batter to rest for several minutes.
Heat the Cooking Surface
- Preheat a griddle or nonstick skillet over medium-low heat. Lightly grease the surface with oil or cooking spray to prevent sticking.
Cook the Pancakes
- Pour approximately 1/4 cup of batter onto the heated griddle for each pancake. Cook for about 2–3 minutes, or until bubbles begin to form on the surface. Carefully flip the pancake and cook for an additional 2 minutes, or until golden brown and cooked through.
Repeat and Serve
- Transfer the cooked pancakes to a serving plate and repeat the cooking process with the remaining batter. Serve the pancakes warm with maple syrup, whipped cream, powdered sugar, or your preferred toppings.
Notes
To make this Gingerbread Pancakes Recipe gluten free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum or a similar binding ingredient. If the blend does not include xanthan gum, add approximately 1/2 teaspoon to help maintain structure and fluffiness.
Additionally, verify that the baking powder, baking soda, and molasses used are certified gluten free, as some brands may be processed in facilities that handle wheat. The remaining ingredients in the recipe are naturally gluten free.