Gingerbread pancakes with all the magic of gingerbread cookies! Fresh ginger, molasses and warm spices combine to create a delicious breakfast you’re sure to remember.
Recipe adapted from New York Times Cooking
- 2 cups all-purpose flour
- 2 ½ tbsp dark brown sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 3 tsp ginger, ground
- 2 tsp cinnamon, ground
- ½ tsp allspice, ground
- 1 ¼ cups milk, room temperature (full-fat/whole)
- ⅓ cup unsulfured molasses (not blackstrap)
- 2 large eggs, room temperature
- 3 tbsp butter, melted
- 1 tsp ginger, grated
- ½ tsp lemon zest
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, ginger, cinnamon and allspice.
- In a different bowl, combine milk, molasses, eggs, butter, grated ginger, and lemon zest until well incorporated. Pour the wet ingredients into the dry ingredients, and fold until mostly incorporated. (Some lumps are fine…desirable, even.). Cover and refrigerate the batter for at least 15 minutes.
- Heat a generously buttered nonstick pan over medium-low heat. Use a quarter cup measure to scoop, and pour your batter into the pan.
- Cook the pancakes until bubbles begin to form on the surface, and the bottom has started to brown, 1-2 minutes, turn over gently. Cook the other side, until the pancake is cooked through, another 1-2 minutes. Repeat with remaining batter.
- Serve the gingerbread pancakes immediately with a pat of butter, and a generous pour of maple syrup.
- If you can’t serve them immediately, you can keep the pancakes warm as you cook them by setting them on a baking sheet in a 250 degree F oven.
- Make sure to use room temperature ingredients. If you mix the melted butter into super cold milk, it will just solidify, and clump up.
- Make sure not to overmix the pancakes, bestie. Overmixing is the death of fluffiness.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Gingerbread pancakes, pancakes, fluffy pancakes, molasses