Gingerbread Fluffy Pancakes (Print)

Light and fluffy pancakes with cozy ginger, cinnamon, and molasses notes for winter mornings.

# Components:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon ground ginger
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground cloves
06 - Pinch of salt

→ Wet Ingredients

07 - 2 large eggs
08 - 3/4 cup milk
09 - 2 tablespoons molasses
10 - 2 tablespoons brown sugar
11 - 1/4 cup unsalted butter, melted (plus extra for cooking)
12 - 1/2 teaspoon vanilla extract

# Directions:

01 - Whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt in a large bowl.
02 - In a separate bowl, whisk eggs, milk, melted butter, molasses, brown sugar, and vanilla extract until well blended.
03 - Create a well in the dry ingredients and pour in the wet mixture. Gently fold with a wooden spoon or spatula until just combined; a few lumps should remain.
04 - Heat a heavy-bottomed pan or cast-iron skillet over medium-low heat and lightly grease with butter.
05 - Pour approximately 1/3 cup batter per pancake into the pan. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook another 2–3 minutes until golden and cooked through.
06 - Cook remaining batter, adding butter to the pan as needed between batches.
07 - Stack pancakes and serve warm with butter and maple syrup or desired toppings.

# Expert Advice:

01 -
  • Warm gingerbread spice flavor
  • Perfect for festive breakfast or winter brunch
02 -
  • Contains wheat gluten eggs milk and butter dairy allergens
  • Substitute whole wheat flour for half the all-purpose flour for a heartier texture
03 -
  • Do not overmix the batter to keep pancakes fluffy
  • Use a heavy-based pan or cast-iron skillet for even cooking
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