Gingerbread Pancakes

We’ve got news for you: gingerbread isn’t just a holiday food. That’s especially true when we’re talking about gingerbread pancakes. You don’t need a holiday or special occasion to enjoy a pile of homemade gingerbread pancakes (topped with whipped cream and maple syrup, of course). All you need is a leisurely weekend morning and some hungry mouths.

Ingredients for Gingerbread Pancakes

• All-purpose flour: While you can technically use any flour for pancakes, all-purpose flour makes for the fluffiest pancakes.
• Sugar: Sugar in pancake batter reacts with the griddle’s heat to create golden brown cakes that are crispy around the edges.
• Baking powder: Baking powder helps to make these pancakes light and fluffy.
• Ground ginger: Ground ginger brightens the molasses and spice flavors.
• Ground cinnamon: Cinnamon adds a nice warmth and spice to gingerbread pancakes.
• Baking soda: If your baking soda is older than three months, it’s time to buy a new one. Old baking soda is fine to eat, but it will likely have lost its leavening power.
• Ground cloves: You could also substitute allspice if needed.
• Buttermilk: The acidity in buttermilk reacts with the baking soda to help create a fluffy texture in your pancakes.
• Egg: Eggs help bind the dry ingredients with the wet ingredients in the pancake batter.
• Molasses: You’ll love the subtle sweetness that molasses brings.
• Vegetable oil: Using vegetable oil in the batter allows the pancakes to cook all the way through without burning and get an even color.
• (Optional) Maple syrup and whipped cream: Trust us; it’s worth warming up the maple syrup.

Directions

Step 1: Combine the first eight ingredients

In a large bowl, combine the first eight ingredients.

Step 2: Beat in other ingredients

Combine buttermilk, egg, molasses and oil. Then add it to the dry ingredients and mix well.

Step 3: Pour batter onto a griddle and cook

Pour the batter by 1/4 cup onto a lightly greased hot griddle. Turn when a bubble forms on top of the pancake. Cook until the second side is golden brown. Serve with syrup and whipped cream if desired.

Gingerbread Pancakes Variations

• Add icing: Now’s not the time to hold back. You’re eating gingerbread pancakes so kick things up a notch by adding a layer of delicious homemade maple frosting.

How to Store Gingerbread Pancakes

If you have leftover pancakes, let them cool completely then store them in an airtight container or tightly wrapped in foil in the fridge.

Can you make gingerbread pancakes ahead of time?

Pancakes are one of those foods best eaten right off the stove. This isn’t a meal you should make ahead of time.

Gingerbread Pancakes Tips

What should I serve with gingerbread pancakes?

Aside from mountains of maple syrup and a dollop (or three) of whipped cream, these pancakes go great with a juicy fruit salad and some high-quality bacon.

Can you make gingerbread pancakes vegan?

Yes, you can make these pancakes vegan. Simply use your preferred non-dairy milk, applesauce or flax egg in place of the egg and be sure you’re using 100% organic molasses. (And obviously, skip the whipped cream.)

Can you make gingerbread pancakes dairy-free?

Yes. Just omit the buttermilk and use non-dairy milk, instead. Better yet, make your own vegan buttermilk using non-dairy milk and vinegar.