Gingerbread Pancakes Recipe
We love these Gingerbread Pancakes for Christmas Breakfast!
Medium Mixing Bowl
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon pumpkin pie spice
- ⅛ teaspoon cloves
- ⅛ teaspoon nutmeg
- ⅓ cup brown sugar
- 2 Tablespoons molasses
- 2 eggs
- 4 Tablespoons butter melted
- ¾ cup milk
Preheat skillet to 350 degrees (medium heat)
In a large bowl, whisk together all dry ingredients.
In a separate bowl, mix eggs, milk, molasses, and butter.
Slowly add wet ingredients to dry ingredients and stir until combined, do not over-mix.
Scoop about 1/4 of mixture onto skillet, and flip when top begins to bubble (about 2 minutes)
Cook for 2 more minutes until pancakes are lightly golden brown.
Top with your favorite syrup and powdered sugar. Enjoy!
Our favorite pancake toppings:
-Cinnamon and Sugar. I love spreading a little butter on my pancakes, then sprinkling it with cinnamon and sugar. You can also spread a little frosting glaze over it as well.
-Fruit and Whipped Cream. This is a pancake classic. It is also super easy to add to any pancake dish.
-Nutella and Strawberries. Have you ever dipped a strawberry in Nutella? Well prepare to have your life changed. It is delicious, but add it to pancakes, and it becomes a dream come true.
-Strawberries, Bananas and Powdered Sugar. This is also a pancake classic, because it is simple, inexpensive, and tastes amazing. All you need is some syrup, and breakfast is served.
Calories: 173kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 278mg | Potassium: 130mg | Fiber: 1g | Sugar: 11g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg