Gingerbread Pancakes with Maple Syrup
These gingerbread pancakes are soft, fluffy, and infused with cozy spices, making them the perfect breakfast for chilly mornings or holiday gatherings. Drizzled with maple syrup, they taste like Christmas morning on a plate.
Ingredients
- Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup buttermilk or milk + 1 teaspoon vinegar/lemon juice
- 1 large egg
- 2 tablespoons unsulphured molasses
- 2 tablespoons melted butter plus more for cooking
- 1 teaspoon vanilla extract
- Maple syrup for serving
Instructions
- Step-by-Step Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Combine Wet Ingredients: In another bowl, whisk together buttermilk, egg, molasses, melted butter, and vanilla until smooth.
- Bring It Together: Pour wet ingredients into dry mixture and stir gently until just combined—do not overmix. Batter should be slightly lumpy.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. Pour ¼ cup batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
- Serve: Stack pancakes on a plate, drizzle generously with maple syrup, and enjoy warm
Tried this recipe?Let us know how it was!