Gingerbread Pancakes
Indulge in the warm, spiced goodness of gingerbread pancakes, perfect for cozy mornings or festive brunches. Fluffy and aromatic, these pancakes are infused with cinnamon, ginger, and nutmeg, delivering a delightful burst of holiday spirit with every bite. Drizzled with maple syrup and topped with your favorite fruits or whipped cream, they are sure to impress family and friends alike. Easy to prepare, these pancakes will quickly become a cherished addition to your breakfast repertoire.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Makes approximately 6 pancakes 1x
- Category: Breakfast
- Method: Cooking on griddle
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup brown sugar (lightly packed)
- 1 cup milk (whole or alternative)
- 2 large eggs (room temperature)
- 2 tbsp melted butter
- Maple syrup (for serving)
Instructions
- In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, and brown sugar.
- In another bowl, mix the milk, eggs, and melted butter until smooth.
- Gradually combine the wet mixture into the dry ingredients; stir gently until just blended.
- Preheat a griddle over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the griddle for each pancake; cook until bubbles form on top (2-3 minutes), then flip and cook until golden brown (1-2 minutes).
- Serve warm with maple syrup and toppings of choice.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 5g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: For a gluten-free version, substitute all-purpose flour with a gluten-free blend. Add chocolate chips or nuts for an extra treat. Store leftovers in an airtight container in the fridge for up to three days; reheat in a toaster or microwave.