Gingerbread Pancakes Recipe

Name: Gingerbread Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 3 Tablespoons molasses (not robust or black strap) I also added 1/4 cup brown sugar to the dry ingredients, because the molasses didn't taste like enough of a sweetener to me; 1 large egg; 1 cup sour cream; 3 Tablespoons whole milk; 2 Tablespoons melted butter, plus additional for brushing the griddle

Servings: persons

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 Tablespoons molasses (not robust or black strap) I also added 1/4 cup brown sugar to the dry ingredients, because the molasses didn't taste like enough of a sweetener to me
1 large egg
1 cup sour cream
3 Tablespoons whole milk
2 Tablespoons melted butter, plus additional for brushing the griddle

1
Preheat oven to 200 degrees F
2
Whisk together flour, baking powder, baking soda, spices and brown sugar (if you're using it) in a medium bowl. Whisk together molasses, egg, sour cream, milk and butter in a small bowl, then add the flour mixture and stir just until combined.
3
Heat griddle or 12-inch heavy skillet over moderate heat until hot enough to make drops of water scatter over the surface. Brush with butter. Working in batches of 4 to 6 (depending on the size of the griddle), drop 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer pancakes to a heatproof plate and keep warm in oven while you cook remaining batches.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Gingerbread Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Pancakes

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